chinese street food

These Chinese rice puddings are slightly chewy, mildly sweet, and a delightful traditional snack. They require only 3 ingredients, are gluten-free, and they show that sometimes the most humble foods can be some of the best foods!

Chinese Rice Puddings (Boot Jai Goh)

Asian white rice flour

tapioca starch

water

just-boiled water

sugar

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

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.

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

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.

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

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

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.

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.

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

Steamed Bao Buns (Baozi, 包子) are amazing. A popular street food in Asia and now in the US and are such a fun change up to your bread game!

Steamed Bao Buns (using a bread machine)

all-purpose flour

Instant (Bread Machine yeast¹)

baking powder (double-acting)

salt

whole warm milk²

Vegetable/olive oil (for brushing)

Place on ingredients together, according to your bread machine (mine has me putting the sugar, salt, milk, and baking powder in first. Then the Flour, and last the yeast).

Set to the dough setting, and let the machine do the rest.

Once the dough is done, roll it out onto your countertop/table. Knead the dough a couple of times to create a nice size ball. It shouldn&#8217;t be too sticky, but if it is, add a little flour as you kneed it until it is no longer too sticky. You should be able to work it with your hands without issues.

Weigh out the bao into 48-gram pieces, then roll them into balls (you might have to do a pinch at the bottom and roll).

Taking one at a time, using your rolling pin, roll out small circles about 4 inches (8 cm) in diameter.

Then brush olive oil onto one side and fold in half (the oil side is the inside of the fold).

Place onto the lined steamer basket. Repeat this process (roll circles, oil, fold, etc) until you fill the trays.

Get your water boiling, into your wok³ and carefully place your steamer basket into the water (I highly recommend using silicone oven mitts).

Take off the wok/pan (use silicone oven mitts for this step).

You can eat them right away, they will be HOT! Otherwise, lift the lid and give them a couple of minutes to cool.

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Chinese Rice Puddings (Boot Jai Goh...

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Top 2 chinese street food recipes from across the web

The most viewed chinese street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Rice Puddings (Boot Jai Goh...

Steamed Bao Buns (using a bread mac...

The most viewed chinese street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine