Boot Jai Go (Little Pudding Bowls)
(Adapted from this recipe here.)
1 cup hot water
4 Tbsp. sugar
1/2 cup cold water
3/4 cup rice flour
1 Tbsp. tapioca starch
1/4 tsp. almond (The original recipe called for 1 tsp., but I found this to be way too strong.)
1. Prepare a way to steam your puddings. Ideally you will steam them in mini muffin cups, so find a way to make that work. Otherwise, use very small bowls. Spray your cups, muffin tin or ramekins with cooking spray.
2. In a medium bowl, mix together your hot water and sugar until the sugar is dissolved. Add your cold water, rice flour and tapioca starch whisk until completely combined. Add your extract and mix for another 30 seconds. (As I mentioned above, I used 1 tsp. of almond extract, and it was way too much. I would cut this down to 1/4 tsp. next time. These should be fairly flavorless puddings – the fun is in the texture. Like an edible, soft eraser. Heh.)
3. Pour your pudding mixture into your prepared tins/bowls/etc., filling them only 80%. You may top with red beans if you like. (My ramekins were way too large for this project, even at just 4 oz. These steamed for nearly an hour. Oops.) If using mini muffin tins, steam for 10 minutes. The puddings will rise slightly, and the edges will become slightly translucent.
4. Cool for a few minutes, then carefully remove the puddings from their cups. Run a knife around the edge, then gently *pop* them out with a spoon. Serve warm, or wrap tightly in plastic wrap and chill.