Prep: 10 min
Cook: 15 min
Silky steamed milk pudding with a delicate skin on top — smooth, creamy, and subtly sweet. A Cantonese dessert classic.
Portion Size
✦Cooking Steps
1
Heat whole milk until just below boiling. Add sugar and stir until dissolved.
2
Let milk cool to about 70°C. Beat egg whites until frothy (not stiff).
3
Combine milk with egg whites. Strain through a fine sieve twice for smoothness.
4
Pour into bowls. Steam over medium-low heat for 10-12 minutes until just set. Serve warm or chilled.
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