This is the time of the year when you have to prepare pot luck events at work, at friend’s or just some holiday giveaways. Other than traditional sugar cookies or cupcakes, why not some nostalgic Hong Kong snacks?
Bootjaigo has always been my favourite since I was little, I used to visit the wet market a lot with my grandma just for the Bootjaigo. They were made by the hawkers and kept in a porcelain bowl inside a plastic barrel, and the hawkers would use two skewers to scrape it out when someone buys them.
Now you can find Bootjaigo in most of the Chinese bakery and supermarket, just they are now packaged in food wrap.
I’ve taken this recipe as reference and modified into a smaller portion to make only about a dozen mini ones for party finger food.
what you need:
– 50g sweet rice flour/glutinous flour
– 30g wheat starch
– 55g brown sugar
– 1 cup of water
– some cooked red beans
– a mini muffin pan that makes 12
what you do:
1. take 1/4 cup of water mix with sweet rice flour and wheat starch
2. take the rest of the 3/4 cup of water to cook the brown sugar until boil, and partially pour into the flour mixture and stir thoroughly
3. pout mixture into mini muffin pan, and add red beans,
4. steam for about 10-13 minutes
5. after steaming, rest until cool and scrape out the pudding with a toothpick or a short skewer
p.s. using white sugar will make white Bootjaigo, and you can also use large muffin pans to make the original size.
｜懷舊街邊砵仔糕 (迷你pot luck之選）｜
3. 將攪拌好的粉漿倒入muffin pan內
p.s. 利用白糖就可以做出白色砵仔糕 ，還有如果沒有白色的小瓷碗可以利用標準muffin pan製作較大的砵仔糕 。