Cut the soft rice cake into small portions for sharing, and let it cool first.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Traditional versions use white or yellow sugar. Ginger-flavoured and other variations also exist.
In some versions
Recipes vary by restaurant.
How does it taste?
Gently sweet rice.
- Chili heat
- Texture
- Soft, with a smooth texture.
- How it’s made
- Mix soaked and ground non-glutinous rice with sugar syrup, pour into small bowls and steam until set. Cool before removing from the bowls.
Traditional versions use white or yellow sugar. Ginger-flavoured and other variations also exist.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong association; no exclusive origin claim.
Ask if they have it first
请问你们有钵仔糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A small bowl and a bamboo skewer
Put chai ko is a traditional Cantonese steamed cake that became a well-known street snack in Hong Kong. An early version used non-glutinous rice flour, brown sugar and water, steamed in a small earthenware bowl; the cake was tipped out and pierced with a bamboo skewer to eat. Some versions add red beans. The little bowl and skewer are part of its familiar street-side form.