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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 40g red beans clean, add sufficient water and soak for at least 5 hours until the red beans absorb water and swell.
Watch out
Soaking time must be sufficient (over 5 hours)
otherwise the red beans will remain hard and won't soften when steamed
Place the soaked red beans with half a cup of water into a small metal bowl, place into a steamer with boiling water, and steam on high heat for 30 minutes until soft.
local_fire_departmentHigh heat, about 30 minWatch out
Ensure sufficient water in the steamer pot to prevent dry burning during cooking.
Uncover, add 5g (1 tsp) white sugar into the red beans and mix well. Cover and steam on high heat for another 5 minutes, then turn off the heat and let it rest covered for 10 minutes until sweet and tender. Drain excess water.
local_fire_departmentSteam on high heat for 5 min, turn off heat and smother for 10 minWatch out
Do not add sugar too early
adding sugar too soon tightens the beans and prevents them from getting soft
In a large bowl, combine 150g rice flour, 20g tapioca starch, and 20g wheat starch. Pour in 200ml coconut milk and whisk, then add 40g water and whisk continuously until smooth without any lumps.
Watch out
Whisk thoroughly to ensure there are no flour lumps, otherwise the pudding texture will be uneven.
In a small saucepan, combine 220g water and 85g white sugar. Heat over medium heat, stirring continuously until the sugar is fully dissolved and the syrup boils rapidly.
local_fire_departmentMedium heat, about 2 to 3 minWatch out
The syrup must be boiling hot so that it is hot enough to scald the batter into a semi-cooked state.
Pour the boiling hot syrup steadily to prevent hot liquid splashes and burns.
Stir the batter bowl once more. While still boiling hot, slowly pour the hot syrup into the batter while continuously whisking fast until a smooth, semi-cooked batter forms.
Watch out
Stir the batter before pouring syrup, and whisk continuously while pouring to avoid lump formation.
Use a small brush dipped in 1 tsp cooking oil to grease the inside of 7 small porcelain bowls thinly. Bring water in the steamer to a boil, place the bowls in, cover and steam on high heat for 4 minutes to preheat.
local_fire_departmentHigh heat, 4 minWatch out
Preheating the bowls is critical
hot bowls prevent batter separation and ensure smooth puddings
Open the steamer lid, divide the cooked red beans (about 1 tbsp per bowl) into each hot bowl. Re-stir the batter completely, pour into bowls until 80-90% full, cover tightly and steam on high heat for 18 minutes until fully set.
local_fire_departmentHigh heat, 18 minWatch out
Be sure to stir the batter thoroughly before pouring into bowls to prevent starch from settling at the bottom.
Use heat-resistant gloves or bowl tongs when handling hot porcelain bowls directly after steaming; do not touch with bare hands.
Turn off heat, open lid, carefully remove the steamed bowls from the steamer and arrange them on a large plate.
Watch out
The steamed bowls are extremely hot
handle with care to avoid steam and heat burns
Allow the steamed puddings to cool at room temperature for 15 to 20 minutes until completely cooled, set, and springy.
Watch out
Do not attempt to unmold while hot
the pudding will be too soft and sticky until fully cooled
Use a bamboo skewer or toothpick to scrape around the inner edge of the bowl to loosen it, then insert two bamboo skewers into the pudding, flip and lift it out to serve.
Watch out
Scrape closely against the edge of the bowl to avoid damaging the smooth surface of the pudding.
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