Chinese Rice Puddings (Boot Jai Goh)

Step 1

Prepare steamer. You want the water at a gentle boil (I have the stove set to just below medium).

Step 2

In a measuring cup or bowl with a spout, combine the rice flour, tapioca starch, and room temperature water. Use chopsticks or a small whisk to mix it into a thick slurry.

Step 3

In a separate measuring cup, combine the just-boiled water and sugar. Stir until sugar is complete dissolved.

Step 4

Add the sugar water to the rice flour mixture, mixing with chopsticks or a small whisk while pouring it in. The look and consistency will resemble milk.

Step 5

Pour the liquid into your bowls/dishes, making sure to mix the rice flour solution right before pouring in case the flour has settled.

Step 6

Steam the puddings over low-medium heat for 15 minutes.

Step 7

Transfer the bowls to a cooling rack and let the puddings cool completely. Repeat steaming any remaining rice flour mixture, being sure to stir the mixture with chopsticks or a whisk before pouring it into the dishes.

Step 8

To remove the rice puddings after they have completed cooled, run a toothpick along the edge of the pudding and the dish to loosen and lift it out.

Step 9

Store in a container at room temperature or in the refrigerator for 2-3 days.