I used ramekins to make these yummy buut chai go, traditional type is steamed in a small bowl and you get a "belly button" in the centre of the cake, like what I did here. Recipe is the same as the white buut chai go, just swap the white sugar to dark brown sugar.
Dark brown sugar does not taste very sweet which is good, it has very nice chewy texture too. Great desserts or snacks for the coming Chinese New Year.
If you add the red beans halfway through steaming, you can get the beans to show up on the top of the cakes. If you would not mind at all, just add them in right away, like mine.
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| If there's big bubbles, poke it with a fork |
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