Hong Kong Steamed Milk Pudding with Egg White
From the MolalaCook kitchen · 烘焙手記
Hong Kong Steamed Milk Pudding with Egg White
港式蛋白燉鮮奶
One egg white, milk and sugar make a pale, silky tong sui for one.
▶ Watch the recipe
Before you begin
A covered bowl and about ten minutes of gentle steam keep the surface smooth. The depth of your serving bowl affects the cooking time. Check that the centre is set before serving.
Method 做法
Dissolve the sugar
Gently warm the milk and sugar, stirring until the sugar dissolves. Allow the milk to cool to lukewarm so it can be mixed with the white without cooking it on contact.
See this stage at 0:42 →
Mix and strain
Stir the egg white gently to loosen it. Mix in the sweetened milk without whipping in air. Strain into a small heatproof bowl to catch any strands of egg white.
See this stage at 1:37 →
Steam gently
Cover the bowl with foil to keep condensation off the surface. Set in a steamer over gently simmering water and steam on low heat for about 10 minutes, as shown in the video. The pudding should be set with a gentle wobble in the middle.
See this stage at 2:04 →
Serve
Lift out the bowl and remove the cover carefully. Serve from the bowl, warm, or cool and refrigerate for a chilled dessert.
Watch & bake along
Hong Kong Steamed Milk Pudding with Egg White
✦How much should I beat the egg whites?+
Tools for this recipe
Glass Pudding Cups with Lids (Set of 6)
Use the glass cups to portion and serve the chilled dessert.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For catching strands of white before steaming.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
