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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 100g red beans, which need to be soaked in water in advance for 1 hour; rinse thoroughly and drain after soaking.
Watch out
Insufficient soaking time will cause the red beans to stay tough even after pressure cooking.
The pressure release valve gets extremely hot during operation; do not touch or lean over the valve.
Pour the rinsed 100g red beans into a pressure cooker and add 600ml water; seal the lid and pressure cook over medium heat for 10 minutes after steam builds up.
local_fire_departmentMedium heat, about 10 minutesWatch out
Water volume must not be below recommendation, otherwise it will dry out and burn at the bottom under pressure.
Pour 200g raw peanuts into a bowl and pour boiling water to soak in advance for 1 hour until skins swell up and peel off easily.
Watch out
Boiling water must be used for soaking
cold water will not soften the peanut skins
Prepare a small bowl, add 40g white sugar and pour 100g boiling water; stir thoroughly with chopsticks until white sugar is completely dissolved into clear liquid.
Watch out
White sugar must be completely dissolved
unresolved crystals will cause white speck defects in the steamed cakes
Add 40g brown sugar into a glass bowl, pour 100g boiling water, stir until dissolved, then set aside to cool down.
Watch out
Brown sugar syrup must cool to warm/room temp
scalding liquid will prematurely cook and clump the starch powder
Ensure the pressure cooker has naturally depressurized completely before unlocking the lid to prevent explosion hazards.
Wait for the pressure cooker to depressurize completely before opening lid, use a slotted spoon to scoop out soft cooked red beans, drain liquid, and place into a bowl.
Watch out
Drain liquids as thoroughly as possible
excess liquid on red beans messes up the water ratio of the cake batter
Add 20g white sugar into warm cooked red beans while hot, stir gently with chopsticks so sugar melts and gets absorbed to make sweet red beans.
Watch out
Stir gently to avoid mashing whole red beans into smooth red bean paste.
In a large bowl, add 200g tapioca starch and 50g wheat starch, pour 200ml water while whisking rapidly with a whisk until smooth without flour lumps.
Watch out
Whisk rapidly in one direction to prevent dry powder from settling and forming stubborn clumps.
Divide the base flour slurry equally into two bowls. Pour cooled brown sugar syrup into the first portion and whisk well to make brown sugar batter; pour white sugar syrup into the second portion and whisk well to make white sugar batter.
Watch out
Whisk constantly while pouring sugar syrup to ensure seamless mixing with the flour slurry.
Arrange foil mold cups in a steamer rack, add 15g dried cranberries, 5g dried osmanthus flowers, and sweet red beans into separate mold cups as desired.
Watch out
Fill toppings only at the very bottom layer
too many toppings will cause the cake structure to crack
Whisk the batter once again right before pouring to prevent starches from settling at the bottom, then ladle batter into each mold until 80% full.
Watch out
Failing to stir before pouring will cause the starch to separate, resulting in a cake that is hard at bottom and watery on top.
Hot steam will rush out when opening the steamer lid; tilt the lid away from your face and hands to avoid steam burns.
Place the steamer rack onto a boiling steam pot, cover tightly with lid, and steam over high heat continuously for 20 minutes until translucent and fully set.
local_fire_departmentHigh heat, about 20 minutesWatch out
Maintain high steam output throughout
avoid opening the lid frequently as temperature drops cause ungelatinized raw spots
Pinch the tips of soaked peanuts to peel off skins easily, place 250g peeled peanut kernels into pressure cooker; pour 1250ml water (1:5 peanut-to-water ratio), lock lid, and pressure cook for 1 hour after steam rises.
local_fire_departmentMedium-low heat, about 60 minutesWatch out
Peeling off peanut skins ensures a rich milky white broth
cooking with red skins makes the soup dark and murky
Take steamed Put Chai Ko out of steamer, cool down completely to room temperature until set firm; use a bamboo toothpick to scrape along the edges, then use chopsticks or skewers to lift out the chewy cakes.
Watch out
Must allow cake to cool down completely before unmolding
unmolding while warm results in sticky, messy deformation
Open pressure cooker lid after 1 hour pressure cooking and depressurizing; add 50g rock sugar while hot, stir continuously with a ladle until dissolved, then serve in bowls.
Watch out
Rock sugar should only be added at the final stage
early addition of sugar prevents peanuts from softening properly
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