Chinese Rice Puddings (Boot Jai Goh)
These Chinese rice puddings are slightly chewy, mildly sweet, and a delightful traditional snack. They require only 3 ingredients, are gluten-free, and they show that sometimes the most humble foods can be some of the best foods!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 55 grams Asian white rice flour
- 12 grams tapioca starch
- 4 tablespoons room temperature water
- 2/3 cup just-boiled water
- 3 tablespoons sugar
Instructions
- 1
Prepare steamer. You want the water at a gentle boil (I have the stove set to just below medium).
- 2
In a measuring cup or bowl with a spout, combine the rice flour, tapioca starch, and room temperature water. Use chopsticks or a small whisk to mix it into a thick slurry.
- 3
In a separate measuring cup, combine the just-boiled water and sugar. Stir until sugar is complete dissolved.
- 4
Add the sugar water to the rice flour mixture, mixing with chopsticks or a small whisk while pouring it in. The look and consistency will resemble milk.
- 5
Pour the liquid into your bowls/dishes, making sure to mix the rice flour solution right before pouring in case the flour has settled.
- 6
Steam the puddings over low-medium heat for 15 minutes.
- 7
Transfer the bowls to a cooling rack and let the puddings cool completely. Repeat steaming any remaining rice flour mixture, being sure to stir the mixture with chopsticks or a whisk before pouring it into the dishes.
- 8
To remove the rice puddings after they have completed cooled, run a toothpick along the edge of the pudding and the dish to loosen and lift it out.
- 9
Store in a container at room temperature or in the refrigerator for 2-3 days.