Hong Kong’s steamed rice-flour pudding topped with sweet red beans is called put chai ko.
Put chai ko is a small, chewy pudding made primarily from rice flour and wheat starch, with sugar providing its characteristic sweetness. Red beans are traditionally mixed into or placed on top of the pudding. Vendors commonly steam it in small porcelain bowls or foil containers, and it may be eaten warm or at room temperature.
The snack became associated with Hong Kong street markets and school-area stalls, where its portable size made it easy to eat without utensils. Its texture is softer and more elastic than many Western rice puddings, but firmer than a custard.
The Cantonese name is often translated as “put-in-a-bowl cake,” referring to the traditional bowl-shaped serving vessel. It should not be confused with turnip cake, a savory dim sum item made from grated Chinese radish and rice flour.