Scarlett WMini Clay Pot Pudding
September 13th 2007 07:43
Mini Clay Pot Pudding
About Mini Clay Pot Pudding
Mini Clay Pot Pudding is one traditional Guangdong snack cakes and pastries, the source from the Guangdong Taishan, had the record in the Qing Dynasty Xianfeng nianjian Taishan county annals.
INGREDIENTS
300 gm finest rice flour
900 gm water
300 gm brown sugar
For the red bean paste
80 gm red bean
water as needed
1. Put the sugar and 300 gm of water into a small saucepan and heat gently until the sugar is dissolved. Remove from the heat and leave to cool.
2. Slightly rinse red beans. Put the red beans and water (water just cover the red beans) into a medium-sized pan and bring to a boil, then simmer gently until just tender.
3. Sift flour in a bowl, slowly beating in the cooled syrup in a thin stream. Stir into thin paste.
4. Bring the remaining water to a boil. Gradually pour in the paste, stir constantly.
5. Put all small bowls into a steamer and leave over a high heat for 1 minute.
6. Open the steamer; divide the paste between small bowls. Bring to the boil and boil rapidly for further 2 minutes.
7. Put in some red beans and steam for another 6 minutes. Serve.
Tips:
If pudding is contained in a big bowls, boil in steamer for 20 minutes.
**From “Desserts” and “Wikipedia, the free encyclopedia”**
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