[ENG SUB] 黑糖砵仔糕 (國語版) RED BEAN PUDDING (PUT CHAI KO)

Put Chai Ko is a popular snack in Hong Kong. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside a bowl.[2] The cake is made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls and steamed until cooked through. Then it is let cooled and served at room temperature. Traditionally, the hawker inserts two bamboo skewers into the cake to turn it out and the eater holds the skewers to consume. At present, most Put Chai Ko are sold in plastic bags.
砵仔糕是一種傳統粤式糕點。原創於台山，成為香港傳統小食之一。
傳統的砵仔糕以黃糖、粘米粉等造成後，放在一個瓦製的小砵內蒸熟；但現在的製法已多數改用小瓷碗。吃的時候才把砵仔糕從小砵倒出來，以竹籤穿起來吃。有的砵仔糕加入紅豆；亦有砵仔糕以白砂糖製造，因而是白色的。剛蒸好的砵仔糕，口感暖、滑、香、綿。
砵仔糕在1980年代的时候，只有一、两种的口味。现在有以砂糖、冰糖等製成，亦有绿茶砵仔糕、南瓜砵仔糕。在香港深水埗曾有一档古法瓦砵头砵仔糕，说砵仔糕是四邑地道街头小食，酬神祭祖也必备此糕点。現在砵仔糕在香港仍作為一種懷舊小食繼續有售，還有食店嘗試用紫心番薯等材料製作不同色彩的砵仔糕。
在广州西关也有售卖，一般以一碗或半碗為单位，每个晶莹剔透，咬下去的口感很弹牙，不同口味的馅，如红豆。
RED BEAN PUDDING (PUT CHAI KO)
1) Soak the red beans in water for 5 hours,
add half a cup of water to a small bowl and steam for 50 min,
Add 1 teaspoon of sugar, mix well, steam for another 5 min,
turn off the heat and stand for 10 minutes, if red beans are
not soft enough, add more time. Filter the excess water.
2) Mix rice flour, wheat starch and potato starch, mix well,
Then add 150 grams of water and stir to form batter.
3) Add 400 grams of water, dark brown sugar, brown sugar,
mix well. Boil into hot syrup.
4) Stir batter evenly, and quickly pour the boiling syrup into
batter. Pour while mixing the slurry until it is even, with no
visible powder particles. (If there is powder, sieve it.)
5) Greased bowl and steam for 6 min, put the red beans, add flour mix,
steam for 20 minutes. Cool for 30 min before remove pudding.
黑糖砵仔糕
1) 煮紅豆: 紅豆浸水5小時, 放入小碗中加半杯水蒸50分鐘,
加糖1茶匙拌匀,再蒸5分鐘, 熄火焗10分鐘, 撿查腍未,
如果未腍再蒸片刻, 最後濾多余水份.
2) 開粉漿: 粘米粉90克,澄麵20克-木薯粉20克混合拌匀,
再加入150克清水 攪成濃稠的粉漿.
3) 煮搪水: 清水400克,黃糖粉50克,黑糖粉30克拌匀,
煮沸成糖水.
4) 燙生熟粉漿:粉漿攪匀,糖水趁熱快速倒入粉漿中,
邊倒糖水邊攪粉漿, 攪至均匀無粉粒,便成純滑的半生熟漿.
(如有粉粒要過篩)
5) 把蒸鍋的水燒開, 放入已抹油的碗仔蒸6分鐘, 把紅豆
分别加入碗仔中, 把粉漿攪匀, 分别倒入各碗仔中, 蒸20分鐘.
出鍋凉凍30分鐘脫模.
提示 TIPS:
1. 紅豆因品種和產地的不同, 蒸煮時間有少許分別, 如果不夠腍要添加一點時間。
1. The cooking time for red beans might be
slightly different due to the different varieties
and production areas. If they are not soft
enough, add more time.
2. 砵仔(小碗), 除了抹上少許油之外, 更重要是預熱6分鐘,容易脱模.
In addition to greasing the small bowls with oil,
it is also important to preheat them for 6 min;
this makes it easier to remove the puddings late