This dessert has a special place in my heart, I’ve wrote about it here. I have choose not to remember a lot of things but this is definitely in my heart. It’s a thing between me and grandma, I always wonder how she will be if she is still around today, she will probably have reach 83 years old and in 2 months time, it’s her 10th death anniversary.
Despite been to Hong Kong a few times, I don’t remember trying this traditional Hong Kong dessert. You probably wont believe the closest I got is when I was onboard a train from Guangzhou to Hong Kong. It was pretty early in the morning and it was serve piping hot in a porcelain bowl! And it’s good! really good! Silky smooth and thick.
I took the recent book order opportunity to order this book by YTower and yes, it’s finally what I want! It’s thick, silky smooth and does not have an overwhelming egg or milk taste. I am even more happy to see the perfect top and the trick is to cover it with clingwrap! I tweet the other day why this dessert is called steamed milk and not steamed egg thou it does comprise of 2 ingredients. Anyone know why?
200ml full cream milk
1 and 1/2 tbsp rock sugar which I replace with 50g caster sugar
1. Beat egg well and caster sugar well.
2. Add in milk and mix well.
3. Strain the mixture over a sieve into bowls or ramekins.
4. Use a spoon to remove any bubbles.
5. Steam over small fire for 10 mins or till set. The top should slightly wobble when you move the bowl, if it’s totally set, the egg custard will be a little hard.
I’ve been wanting to make this dish for a long time.
Tried it at Yee Shun Milk Shop @ Hong Kong.
Hi Amy, thanks ~ will look out for the shop next time I drop by HK 🙂
better if it is with ginger….
Hello! If I use rock sugar, should I melt it with hot water first before beating it with egg?
Hi Jenny, yes … please melt the rock sugar first.