Hong Kong-style Steamed Rice Pudding

Ingredients

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, brown sugar, coconut milk, water, vanilla extract, and salt. Stir until the mixture is smooth and well combined.
2. 2.
   Grease small heatproof molds or ramekins with vegetable oil to prevent sticking.
3. 3.
   Pour the rice flour mixture into the prepared molds, filling them about 3/4 full.
4. 4.
   Place the molds in a steamer basket or a large steamer rack.
5. 5.
   Steam the puddings over high heat for about 20-25 minutes, or until they are set and firm to the touch.
6. 6.
   Remove the molds from the steamer and let them cool for a few minutes.
7. 7.
   Gently unmold the puddings onto a serving plate and serve warm or chilled.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it gives the pudding its characteristic chewy texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy pudding. Shake the can well before measuring to ensure the coconut cream is evenly distributed.

Tips & Tricks

• For a twist, you can add a tablespoon of finely grated orange zest to the rice flour mixture for a citrusy aroma.
• If you prefer a sweeter pudding, you can increase the amount of brown sugar according to your taste.
• Serve the pudding with a drizzle of coconut milk or a sprinkle of toasted sesame seeds for added flavor and visual appeal.
• To achieve a smoother texture, strain the rice flour mixture through a fine-mesh sieve before pouring it into the molds.
• Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave before serving.

Serving advice

Serve the Hong Kong-style Steamed Rice Pudding warm or chilled, either as a delightful dessert or a sweet snack. It pairs well with a cup of hot tea or a refreshing glass of iced jasmine tea.

Presentation advice

To enhance the presentation, garnish the pudding with a sprinkle of toasted coconut flakes or a few fresh berries. You can also serve it in individual Chinese tea cups for an elegant touch.