Lee Cheung Woo Bowl Rice Pudding Premix Powder 300g

【 Bowl Rice Pudding Battle Royale! Lee Cheung Woo Bowl Rice Pudding Premix Powder】

Do you prefer yellow or white?  With red beans or without?
Miss the warm, sweet delight of traditional street-side Bowl Rice Pudding (Put Chai Ko)? Now you can recreate it without the fuss — just one pack of Lee Cheung Woo Bowl Rice Pudding Premix and you’re set!

• All done with one packet: Accurate premix formula—just add water, stir, and steam. No complicated ingredients or steps, just quick and easy.
• Customise the flavour: Whether you prefer the classic, red bean, coconut milk, or brown sugar twist — simply mix in your favourite add-ons to make it your own.
• Loved by all ages: With a soft, chewy texture and nostalgic taste, it’s perfect for afternoon tea or family gatherings.

🫘Traditional Red Bean Pudding🥣

Ingredients and Quantity (15 bowls):

Lee Cheong Wo Bowl Rice Pudding Premix 300g

White Sugar 160g

Red Beans 100g

Water 375g+ 525ml

Instructions:

Wash the red beans and cook in a pot for 60 minutes until smooth.

Prepare Li Xianghe Pistachio premixed powder (no need to mix it yourself), then pour it into a bowl, add water and stir well.

Add water to a pot, then add sugar and cook over medium heat until completely dissolved and boiling.

While still hot, pour it into the batter and stir quickly, or use rock sugar instead of granulated sugar.

Brush a thin layer of oil in a small bowl, then steam over high heat for about 5 minutes. Add the red beans and pour in the batter until 80% full.

Steam over high heat for about 15 minutes. Insert a bamboo skewer; if no batter sticks, it's done.

Remove from the heat and let cool. Use a bamboo skewer to unmold the pudding by circling the edge of the bowl.

☘️Pistachio Pudding Pudding🥣

Ingredients and Quantity (8 bowls):

Lee Cheung Wo Bowl Rice Pudding Premix 150g

Pistachio Paste 40g

White Sugar 70g

Water 155+270ml

Chopped Pistachios 20g

Instructions:

Prepare Lee Cheong He Pot Chai Ko premixed powder, then pour it into a bowl. Add pistachio jam and 155ml water, stirring well.

Add 270ml water to a pot, then add sugar. Cook over medium heat until completely dissolved and boiling, then turn off the heat.

While still hot, pour the mixture into the batter and quickly stir well.

Brush a thin layer of oil inside a small bowl, then steam over high heat for about 5 minutes. Pour the batter into the bowl until it is 80% full.

Steam over high heat for about 15 minutes. Insert a bamboo skewer; if no batter sticks, it's done. Sprinkle with chopped pistachios while still hot.

Remove from the heat and let cool. Use a bamboo skewer to unmold the mixture by circling the edge of the bowl.