Steamed Egg White Milk Pudding recipe 鮮奶燉蛋食谱
Wednesday, January 22, 2014
If you haven't already know, although I'm very into keeping fit (I jog/run at least 5km twice to thrice a week and I try to steer clear of fried and oily food as well as sugar, sodium and carbs), I'm someone whom love her desserts. Although normally people go like, "Oh you wanna lose weight or maintain that figure? You gotta put that dessert down first." Well, not quite if you make it yourself because you know what goes into it.
I was craving for some Steamed Egg White Milk Pudding 鮮奶燉蛋 badly so I googled for some recipes. The last time I had some of those smooth and milky goodness was over at Australia Dairy Company 澳洲牛奶公司 in Hong Kong last November. Since I can't simply pack my bags and grab a ticket to Hong Kong anytime soon (I've got a day job you see), the next best and probably wise thing to do would be to try my hand at making Steamed Egg White Milk Pudding 鮮奶燉蛋.
So instead of making my regular rolled oats for dinner after my 5km run yesterday, I attempted to make Steamed Egg White Milk Pudding 鮮奶燉蛋 for the very first time!
Preparation time:
8-10 minutes
Cooking time:
20-30 minutes
Ingredients (serves 1):
- 1 egg
- 125ml of fresh milk
- Sugar (optional)
Directions:
1) Warm fresh milk with microoven for 1 minute. Make sure it does not come to a boil.
2) Crack an egg and separate the egg white from the egg yolk.
3) Using a fork (you don't need a whisk, a fork is sufficient), beat the egg white until it is foamy.
4) Combine the egg white and milk together in a large bowl by adding milk a little at a time over the egg white and mixing them evenly at the same time.
5) This is what you will see after combining the egg white and milk together.
6) Using a kitchen sieve, pour the mixture over so as to get rid of the foam on top.
7) After removing the foam, the mixture is now ready to be steamed!
8) Steam mixture for 20-30 minutes over low-medium heat. Every 5 minutes, lift wok's cover to release some steam.
9) Ta-dah! And here's your very own Steamed Egg White Milk Pudding 鮮奶燉蛋! Best served warm!
Notes and thoughts:
1) I know most Steamed Egg White Pudding recipes contain sugar but I skipped the sugar. This makes it only 72 calories per serving, equivalent to half a chocolate bar! Although I haven't add sugar in Steamed Egg White Pudding, there is still a lil' sweetness to it due to the milk.
2) Most recipes mention covering the bowl with plastic cling wrap or aluminum foil but I didn't use either and it still turns out fine.
3) The Steamed Egg White Milk Pudding turns out to be more yellowish than expected. I read more recipes today and some of them have got whipping cream in it. Shall try making Steamed Egg White Milk Pudding with whipping cream next time and update you guys on how it goes.
4) Shall be more adventurous to try and make Steamed Egg White Milk Pudding with ginger or wolfberries or even black sesame next time round.
I must say that I'm pretty glad that my first attempt at making Steamed Egg White Milk Pudding turns out to be a successful one. Quite a breakthrough from my usual Konnyaku, Kanten or Almond Jelly I would say. Hope to try my hand at baking in 2014 and share more recipes or baking tips with you lovelies.
Do let me know how it goes if you should try your hand at making Steamed Egg White Milk Pudding.
Love,
Patricia
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