Home Made Boot Jai Goh – Chinese Pudding Cakes
I think I goofed up on this recipe, because it’s more “traditional” to use Chinese slab sugar, or at least rock sugar… or even brown sugar to get the colour. Regardless, you can just substitute the sugar. There’s nothing wrong with using white sugar either!
Ingredients: (makes 4-6)
1/2 cup Hot Water
2 tbsp Sugar
1/4 cup Cold Water
6 tbsp Rice Flour
2 tbsp tapioca starch
1/2 tsp almond extract
First thing is first – as this solution doesn’t like to wait for you… so, get the steamer ready so it’s ready! Also, cut some pieces of plastic wrap or tin foil so you can cover the little bowls before you place them into the steamer.
Now, you get to measure out your hot water and dissolve the sugar into the water.
Then, in another bowl, mix the cold water with the almond extract, rice flour and tapioca starch.
Then, combine the 2 solutions and mix well. When it’s combined thoroughly, I like to pour it into the measuring cup as it has a spout – making it easiest to pour. Now, pour this solution into the molds – and cover it with plastic wrap and place into the steamer immediately.
Fill the molds almost to the top, but be sure to leave some room.
Steam these desserts for about 15 minutes on medium high heat. Then, you’re ready to enjoy! You can either enjoy it in the dish or turn them over and remove it out of the molds!
If you’re making a thicker one, the best way to check if it’s done, it’s a good idea to do the wiggle test while they’re still in the steamer. It should jiggle, but there’s usually a liquid film on the top – so look at the sides!