Put chai ko

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Put chai ko
Butzaigo.jpg
Type Cake
Place of origin Hong Kong
Main ingredients Steamed sugar
Cookbook:Put chai ko  Put chai ko
Put chai ko
Chinese
Cantonese Jyutping but3 zai2 gou1
Literal meaning little pudding cake

Put chai ko is a popular snack in Hong Kong.[1] 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.[2] The cake is made from different forms of steamed sugar and select ingredients.[clarification needed]

Names[edit]

The snack is also known by a number of English names, including Put chai pudding, Earthen bowl cake, Bootjaigo, Red bean pudding, Bood chai ko and the more direct but unofficial translation of Sticky rice pudding.

History[edit]

The pudding is made like other traditional Cantonese steam cakes. It is said to have originated in the Chinese county of Taishan, which is 140 km (87 mi) 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 aluminium cup.[3] 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.

Varieties[edit]

Classic Hong Kong flavors[edit]

  • Plain white steamed sugar
  • Brown sugar
  • Plain white sugar with azuki beans
  • Brown sugar with any one of the beans in the genus Vigna

See also[edit]

References[edit]

  1. ^ "Pudding time". wordpress.com. 26 September 2011. Retrieved 12 August 2012. 
  2. ^ irenechanwai (11 April 2009). "砵仔糕-製作過程-1 (Cantonese)". youtube.com. Retrieved 12 August 2012. 
  3. ^ oldfriend (9 June 2008). "美味砵仔糕 (Cantonese)". youtube.com. Retrieved 12 August 2012. 

External links[edit]