 | |
| Type | Rice cake |
|---|---|
| Place of origin | Taishan,China |
| Region or state | East Asia |
| Main ingredients | Sugar,rice flour |
| Put chai ko | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 砵仔糕 | ||||||||||||||||||||
| Hanyu Pinyin | bōzǎi gāo | ||||||||||||||||||||
| CantoneseYale | butjái gōu | ||||||||||||||||||||
| Literal meaning | little bowl cake | ||||||||||||||||||||
| |||||||||||||||||||||
Put chai ko (Chinese:缽仔糕 or 砵仔糕;Cantonese Yale:buht jái gōu) is a popular snack inHong Kong.[1] It is arice cake 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 andsteamed until cooked through. Then it is allowed to cool 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, mostput chai ko are sold in plastic bags.[2]
The pudding cake ispalm size and is sweet in taste. It is soft, but can hold its molded shape outside abowl.[3]
The snack is also known by a number of English names, includingPut chai pudding,Rice Pudding,Earthen bowl cake,Bootjaigo,Red bean pudding orPut chai ko.
The pudding is made like other traditionalCantonese steamed cakes. It is said to have originated in theChinese county ofTaishan, which is 140 km (87 mi) west ofHong Kong.[citation needed] The pudding reached its popularity peak in the early to mid-1980s whenhawkers sold it all over the streets in their pushcarts. At the time, there were only a small handful of flavors. One of the dish's cultural trademarks is that it is served in aporcelain bowl or analuminium cup.[4] The snack is still available today in selectChinese pastry or snack shops, or from street hawkers. The pudding can also be served like anice pop, held up by twobamboo sticks.
