Put chai ko
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| Put chai ko | |||||||||||
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| Chinese: | 砵仔糕 | ||||||||||
| Hanyu Pinyin: | bō zí gāo | ||||||||||
| Cantonese Jyutping: | but3*1 zai2 gou1 | ||||||||||
| Literal meaning: | little pudding cake | ||||||||||
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Put chai ko is a Hong Kong snack. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside of a bowl or small bowl. The cake is made from different forms of steamed sugar and select ingredients.
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[edit] Names
The snack is also known by a number of English names. Put chai pudding, Earthen bowl cake, Bootjaigo, Red bean pudding, Bood chai ko and the more direct but unofficial translation of Sticky rice pudding.
[edit] History
The pudding is made like other traditional Cantonese steam cakes. It is said to have originated in Taishan, a county 140 km west of Hong Kong. The pudding reached its popularity peak in the early to mid-1980s when hawkers sold it all over the streets in their push carts. At the time, there were only a small handful of flavors. One of the dish's cultural trademarks is that it is served in a porcelain bowl or an aluminum cup. The snack is still available today in select Chinese pastry or snack shops, or from street hawkers. The pudding can also be served like an ice pop, held up by two bamboo sticks.
[edit] Varieties
[edit] Classic Hong Kong flavors
- Plain white steamed sugar
- Brown sugar
- Plain white sugar with azuki beans
- Brown sugar with any one of the beans in the genus Vigna
[edit] External links
- Put chai ko recipe (Chinese)
- Put chai ko recipe (Chinese)
