Chinese Rice Puddings (Boot Jai Goh) Recipe
Chinese Rice Puddings, known as Boot Jai Goh, are delicate steamed puddings made from a smooth blend of Asian white rice flour, tapioca starch, sugar, and water. This simple, subtly sweet dessert is steamed until set and then cooled to create a silky, slightly chewy texture that’s perfect as a light snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 55 grams Asian white rice flour
- 12 grams tapioca starch
- 3 tablespoons sugar
Liquids
- 4 tablespoons room temperature water
- 2/3 cup just-boiled water
Instructions
- Prepare the Steamer: Set up your steamer and bring water to a gentle boil, maintaining a low to medium heat to ensure a steady steaming process without being too vigorous.
- Mix Dry Ingredients with Water: In a bowl or measuring cup with a spout, combine the rice flour, tapioca starch, and room temperature water. Use chopsticks or a small whisk to mix thoroughly into a thick slurry, ensuring no lumps.
- Dissolve Sugar in Hot Water: Separately, dissolve the sugar in the just-boiled water by stirring until completely dissolved, creating a clear sweetened liquid.
- Combine Mixtures: Slowly pour the sugar water into the rice flour slurry, mixing continuously with chopsticks or a whisk. The resulting mixture should resemble milk in consistency and appearance.
- Prepare for Steaming: Before pouring the liquid into your serving bowls or dishes, stir the mixture well to redistribute any settled flour. Then, pour evenly into the dishes.
- Steam the Puddings: Place the dishes in the steamer and steam over low to medium heat for about 15 minutes until the pudding sets and becomes translucent.
- Cool the Puddings: Transfer the steamed bowls to a cooling rack and allow them to cool completely at room temperature. Stir the remaining batter before steaming additional batches using the same method.
- Remove from Dishes: Once cooled, gently loosen the puddings from the sides of the dishes by running a toothpick or thin knife around the edges before lifting them out.
- Storage: Store the puddings in an airtight container at room temperature or refrigerate them. Consume within 2-3 days for best freshness.
Notes
- Ensure the steamer water is at a gentle boil to avoid overheating and drying out the puddings.
- Stir the batter prior to pouring each batch to prevent settling of flour and starch.
- You can use small heatproof bowls or ramekins for individual servings.
- This dessert is best enjoyed fresh but can be stored refrigerated and lightly warmed before serving.
- Running a toothpick around the edge helps remove the pudding cleanly without breaking.
Keywords: Chinese rice pudding, Boot Jai Goh, steamed pudding, rice flour dessert, gluten-free dessert, Asian dessert
