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TREAT N

A Journey to Hong Kong Street Munchies

Jeff Wong


Welcome to

HONG 香 KONG 港 H

ong Kong is a perfect fusion of the Oriental and the Western features. Here, you can see a dynamic and contrast-filled city. Hong Kong is a very popular and glamorous attraction for tourists home and abroad. As an important financial market of the world, it is widely well-known as the Pearl of the Orient. Travelling here, you can not only enjoy the amazing modern life, but also taste the abundance of the reminders of its history. One of the highlights in HK is street food.Street food has become a unique representation of Hong Kong’s wellknown street culture. It is local and authentic. It is a distinctive aspect reflecting Hong Kong’s past while following current culture.


S T R E E T S N A C K S


E G G E T T E

雞 蛋 仔

Street Snacks

Ingredients

Steps

120g flour 20g tapoica starch 1 teaspoon baking powder 2 eggs 120g caster sugar 60g evaporated milk 1/4 measuring cup water 1 teaspoon vegetable oil

1 Combine flour, tapoica starch and baking powder. Sift mixture. Set aside.

Kitchen Utensils

What is an

EGGETTE ? An eggette is a kind of spherical pancake or ball waffle popular snack in the Cantonese-speaking regions of China, including Hong Kong and Macau. The food item is also referred to as an egg puff by its Cantonese name, gai daan jai (雞蛋仔). It is made from eggs, sugar, flour, and light evaporated milk. They are best served hot, and often eaten plain. Eggettes are one of the most popular Hong Kong street snacks and was rank no.1 in the 100 most popular HK street snacks.

2

Whisk eggs and caster sugar with egg beater. Add evaporatd milk and water in small portions. Whisk well.

3

Add shifted power ingredients in small portions. Keep whisking to smooth batter without granules. Add oil. Mix well.

4 Let rise in room temperature for 30

The eggette mould Wooden stirrer Baking brush 1 large measuring cup 2-3 large bowls Electric kitchen scale Cake cooling rack Flour sieve

mintues. Heat both sides of eggette mould. Fill with batter until 80% full.

5 Close mould tightly. Shake mould. Turn

mould upside down and place on stove.

6 Heat each side over medium low heat for 2 mins. Remove eggette with fork. Enjoy.

Tips Newly bought eggette mould has to be rinsed thorougly and heaten over direct heat first, before it is used for making eggette. Discard the first batch of eggette. The new mould has to go through 3 or 4 “seasoned” enough for the eggette to be removed easily.

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S T R E E T

D E S S E R T S


P U T C H A I K O 砵 仔 糕

Street Desserts

Ingredients

Steps

60g glutinous rice flour 10g tapoica starch 10g water chestnut powder 2 tablespoons of sugar 1 measuring cup water 20g red bean 1 can of coconut milk

1 Rinse red bean. Soak in water overnight

2 Heat 1/2 measuring cup of water in pot.

3 Combine glutinous rice flour, tapoica starch

4 Pour cooled cane sugar liquid into flour

or minimum 4-5 hours. Add water & cook until red bean becomes tender. Drain and set aside.

Add cane sugar. Stir until sugar dissolves. Let cool and set aside.

and water chestnut powder in a big bowl.

Kitchen Utensils

What is a

PUT CHAI KO ? Put chai ko is a dessert originates from Hong Kong. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside of a bowl or small bowl. The cake is made from different forms of steamed sugar and selected ingredients. The snack is also known by a number of English names, including Put chai ko, Earthen bowl cake, Bootjaigo, Red bean pudding, Bood chai ko and the more direct but unofficial translation of Sticky rice pudding.

Mini muffin tray Wooden stirrer Baking brush 1 large measuring cup 2 bowls Bamboo sticks Cake cooling rack

mixture. Use egg whisk to stir to loosen all granules to smooth batter.

5 Bring 1/2 measuring cup of water to boil, pour batter into pot. Mix well.

6 Heat small bowls in steamer for 2 minutes.

Pour batter into bowls. Add red bean. Steam over high heat for 15 mins. Done.

Tips Heat bowls before adding to the batter. This is to prevent red beans from sinking to the bottom of the batter. For the put chai ko to be even more spring, replace tapoica starch with wheat starch.

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Cookbook