Put Chai Ko

===Putonghua=== The left one is made of white sugar and the right one is made by brown sugar. And now I try the right one first. There are some red beans in it! It’s similar with puddings. It’s taste good. It can be the dessert after dinner. ===English=== I am the eater now. It is the white sugar. It is quite good. It sticks in your mouth sometime. it not that sweet, but it is tasty. It’s like a cake, not like a cake, delicious like a cake. Now with the one with brown sugar. I find this one sweeter and more appetizing than the white. I think this is sweeter. The texture is the same, it’s chewy. (THUMB) ===Cantonese=== Now I taste the white sugar Put chai ko first. First, can you see some red bean; they are very big in size. Let me try. It’s not very sweet and it is chewy. Quite good. Now taste the brown sugar Put chai ko. They don’t have much difference. But it has a taste of brown sugar. Both are quite good. It doesn’t have great difference but it add the taste of brown sugar.

Put Chai Ko, or Sticky Rice Pudding, is very popular street snack in Hong Kong. The main reason to this is because it was a childhood snack to most Hong Kong people and still is to the new generation.
There are four types of Put Chai Ko, the ones using white sugar, the ones using brown sugar, and the ones using the two same sugars mentioned above, but with red beans.

The texture is chewy and the taste is sweet for the first two, but the other two are chewy on the outside with some harder texture on the inside(complements of the red beans), and tastes sweet, just like the first two.

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	Taste very good, not too sweet.
	It is sweet and soft.
	Filling with red bean is wonderful!!
	Too sweet for me. I will have tooth decay if I eat too much.
	It taste sweet and the red bean one is more delicious.
	It is very traditional canton food. Not very strong taste, little sweet with red bean.