Claypot Pudding

Claypot puddings are popular HK street side treats however, they are not found in abundance these days.
Anyway, you can try to make them yourself. Not a bad snack at all.


Ingredients:
100g rice flour (粘米粉)
1/2 tbsp glutinous rice flour (糯米粉)
75g ungluten flour (澄麵粉)
80g brown slab sugar (片糖)
500ml water
100g cooked red beans or as much as you like

Method:
1. Sieve all the 3 flours into a mixing bowl and add in 125ml water. Mix well till a thick paste is formed.
2. Put the remaining 375ml water into a saucepan, add in the slab sugar. Cook till sugar dissolved and it is bubbling hot.
3. Pour this hot sugar solution into (1) stirring it at the same time till a smooth and thick batter is formed.
4. Spoon batter into greased clay-pots/moulds about 90% full and add in the red beans.
5. Steam on high heat for 20 minutes. Unmould when it is a little cooled.

Notes:
I have tried making this several times and each time the consistency of the batter is different. On good times, I get a smooth thick batter but on other occasions my batter is more on the runny side. Do note the followings:
1. If batter is thick, you can add the red beans in and it will not sink to the bottom of the clay-pots.
2. If batter is more on the runny/watery side, steam the pudding for 30 - 45 seconds then add in the red beans.

Variations:
For coconut milk flavour:
(1) replace brown slab sugar with castor sugar
(2) replace 250ml water with coconut milk