Put chai ko

Put chai ko is a beloved snack in Hong Kong, celebrated for its sweet, soft pudding-like cake that retains its shape even outside of a bowl. The cake is crafted using a mixture of white or brown sugar, long-grain rice flour, wheat starch or cornstarch, and occasionally red beans. The batter is steamed in porcelain bowls, then cooled and served at room temperature. Traditionally, two bamboo skewers are used to enjoy the cake, but nowadays, it is often sold in plastic bags.

This delightful treat is also known by various English names, including Put chai pudding, Earthen bowl cake, Bootjaigo, Red bean pudding, or simply Put chai ko.

Put chai ko has its origins in Taishan, China, and made its way to Hong Kong, where it gained popularity in the early to mid-1980s. Initially, it was a street food sold by hawkers with pushcarts. Today, you can find it in select Chinese pastry shops or from street vendors. Occasionally, the cake is served on bamboo sticks, resembling an ice pop.

The classic flavors of Put chai ko include plain white sugar, brown sugar, plain sugar with azuki beans, and brown sugar with Vigna beans. Whether you try it with or without beans, this traditional Cantonese steamed cake is a delectable piece of Hong Kong's culinary heritage.