Name: Chinese Rice Puddings (Boot Jai Goh) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 55 grams Asian white rice flour; 12 grams tapioca starch; 3 tablespoons sugar; 4 tablespoons room temperature water; 2/3 cup just-boiled water

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Introduction

Chinese Rice Puddings, known as Boot Jai Goh, are silky, delicate treats made from rice flour and sugar. Lightly steamed to perfection, these puddings offer a subtle sweetness and a smooth texture that’s perfect for a comforting dessert or snack.

A close-up of a translucent white jelly-like dessert shaped like a flower with wavy edges, held delicately by a woman's hand using two wooden sticks at the bottom. The jelly has a glossy, smooth, and slightly bumpy texture with a soft and shiny surface. In the blurred background, there are more pieces of the same jelly placed on a white plate. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Prepare your steamer and bring the water to a gentle boil, setting your stove just below medium heat to maintain a steady simmer.
Step 2: In a measuring cup or bowl with a spout, combine the rice flour, tapioca starch, and room temperature water. Mix thoroughly with chopsticks or a small whisk until the mixture forms a thick slurry.
Step 3: In another measuring cup, combine the just-boiled water and sugar. Stir until the sugar is completely dissolved.
Step 4: Gradually add the sugar water to the rice flour slurry, mixing continuously with chopsticks or a whisk while pouring. The combined mixture should look like milk in color and consistency.
Step 5: Stir the rice flour mixture right before pouring it into your serving bowls or dishes to keep the flour evenly distributed.
Step 6: Place the bowls in the steamer and steam the puddings over low-medium heat for 15 minutes.
Step 7: Remove the bowls from the steamer and transfer them to a cooling rack to cool completely. Repeat the steaming process with any remaining mixture, stirring well before pouring each time.
Step 8: To remove the cooled pudding, gently run a toothpick around the edge between the pudding and the dish to loosen it, then lift the pudding out carefully.

Tips & Variations

For a smoother texture, ensure you stir the rice flour slurry thoroughly to avoid lumps before combining with the sugar water.
Try adding a few drops of vanilla extract or a sprinkle of toasted sesame seeds on top for extra flavor.
If you prefer a firmer pudding, increase the tapioca starch slightly for a chewier texture.

Storage

Store the rice puddings in an airtight container at room temperature or in the refrigerator for up to 2-3 days. When ready to enjoy, you can eat them cold or warm them gently by steaming again for a few minutes.

How to Serve

The image shows several white, translucent rice flour cakes with a smooth and glossy texture. Each cake has a scalloped, slightly ruffled edge and a shallow, concave center that makes them look like small cups or bowls. The cakes overlap slightly, creating a soft layering effect. Their surface appears smooth and moist, reflecting light to show a subtle shine. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of Asian white rice flour?

Asian white rice flour is preferred for its fine texture and cooking properties, but regular rice flour can be used as a substitute. The texture may be slightly different but still enjoyable.

How do I know when the pudding is fully cooked?

The pudding will turn from a milky liquid to a translucent, firm jelly-like consistency when fully steamed. It should hold its shape when lifted from the dish without being runny.