Food in Process: traditional 'put chai ko'

Being an Asian, its obvious that you cook/bake an

Asian dish every now and then and awhile ago I've made

these put chai ko for my papa. In English: steamed rice pudding!

Steamed rice pudding is eaten quite often in Hong

Kong and you can find them a lot at food vendors and stalls.

This is actually my first time making them and I must say they were

pretty easy to make. But still need some improvement in

the texture because I find it a bit too sticky. Maybe I should 

add waterchestnut flour next time? Overall, the flavor

was there. 

Da recipe: 40gr ready made/soaked in water azuki beans, 30gr wheat starch, 100gr rice flour, 375ml water, 80gr rock sugar/brown sugar, some oil for greasing 

 You can buy the flours at all most common Asian groceries. 

 Some rock sugar. 

Azuki beans or more common name: red beans. 

Traditionally, you pluck the pudding out of the bowl with a skewer and eat it from there. 

 Da steps:
1. Boil 250 ml water with the rock sugar in a pan until sugar is solved. Set aside.
2. Sift the flour in a bowl. Add the remaining water and combine it until you have this
smooth, sticky yet easily to remove consistency. 
3. Add the beans + abit 25ml of the bean water into the mixture. This will create a lovely rose color. 
4. Add the cooled down sugar water into the batter one-at-a-time. The batter should be quite
runny now.
5. Get your steamer tools ready. Oil the ramekins with. Pour the batter into the ramekins. 
6. Steam the pudding for around 15 minutes on high heat. 

Good luck! 

I'm Feeling: relaxed
Music: Gabrielle Aplin - Home - Gabrielle is from UK, recently discovered her on the 'recommended list' of Youtube. Her voice reminds me of Birdy as well. 
Food: Chocolate
Drink: cappuccino