Steamed milk puddings

Steamed milk puddings

By
From
Hong Kong Diner
Serves
4
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
25ml squeezed ginger juice, (from roughly 2–3 thumb-size pieces of ginger, see method)
550ml milk
75g caster sugar
4 egg whites

Equipment

Quantity Ingredient
4 small chinese rice bowls

Method

  1. To make the ginger juice, finely chop the ginger, then place in a clean tea towel and squeeze tightly over a small bowl, twisting the tea towel round and round to squeeze out the juice.
  2. In a saucepan, heat the milk and sugar together on a medium heat, stirring occasionally, until the sugar has dissolved, taking care not to let it boil. Once the milk is scalding hot but not boiling, remove from the heat.
  3. Beat the egg whites in a bowl with a fork until foamy. Pour the ginger juice into the milk mix, then gradually add the milk mix to the egg whites, mixing well until all is combined. Pour the mix through a sieve twice, to get rid of any stringy bits of egg white and excess foam. Remove any remaining foam by dabbing with a folded piece of kitchen paper and pressing against the edge of the bowl. Once all the bubbles and foam have been removed, pour carefully into small Chinese rice bowls.
  4. Now set up a steamer. Ideally, use a large stockpot as the base to create the steam, so that you don’t need to keep topping up the water. Place a steam stand in the pot, then fill the stockpot one-third of the way up with water. Bring to the boil, then turn the heat down low so as not to steam the puddings too quickly.
  5. Wrap the lid in a clean tea towel to avoid dripping water from the steam on to the puddings. Carefully place the bowls in the steam tray, cover with the lid and steam for 20–25 minutes on a low heat. Be sure to lift the lid off the steamer every 5 minutes – this allows the excess steam out and helps the pudding to set without too much water building up on top. A skin should form on the top of the milk pudding once set. If eating cold, allow to cool fully and another layer of skin will form on the top of the pudding.
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