A simple dessert, reminiscent of childhood days in Hong Kong. They are loved for the smoothness and silkiness of the custard. The key to this is to always use a sieve to remove clumps in the mix before pouring into bowls, and to tightly cover the bowls while steaming.
Try eating it hot as well as cold – there is quite a difference in the experience!
Makes 3 small rice bowl portions
- 180ml full fat milk
- 120ml water
- 80g sugar (best to use chinese rock sugar 冰糖)
- 3 eggs, lightly whisked
- Heat milk and water in a smal saucepan and melt the sugar in it. Set aside to cool to 40C.
- Whisk eggs lightly with a fork.
- Once the sugar mixture has cooled, add whisked eggs in.
- Using a sieve, pour the egg mixture into small bowls or ramekins. This removes any lumps in the mix.
- Cover tightly with foil and steam on a rack in a wok or steamer for 9 minutes.
- Turn off heat and leave for another 2 minutes before removing bowls from the steamer.
- Carefully peel back the foil to avoid water on the foil dripping over the surface or he custard.
- Serve hot or cold.