Chinese Pudding Recipe

Cantonese Steamed Milk Egg Pudding (双皮奶) The …

WebJun 5, 2018 · Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and place over low …

1. Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and place over low heat. Heat the mixture until it’s warm to the touch, but not hot, stirring to dissolve the sugar completely.
2. Thoroughly beat the egg whites in a large mixing bowl, and then slowly stir in the milk mixture and the vanilla extract. Mix everything well.
3. Strain the liquid through a fine mesh strainer, and then pour into three separate heatproof serving bowls (they should be about 3-4 inches in diameter). Cover each serving bowl with foil. Then carefully place them in the steamer once the water is boiling. Steam for 8 to 10 minutes (steaming time will depend on the size of your serving bowls. If they’re wider and shallower, and the pudding is more spread out, steam for 8 minutes. If they’re smaller, steam a bit longer). Turn off the heat and let the puddings sit in the steamer for 10 minutes before opening the lid.
4. Serve warm or chilled with your favorite toppings.

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Silky Ginger Milk Pudding (Ginger Curd) Alphafoodie

WebNov 29, 2021 · Step 3: Combine the ingredients. Give the ginger juice a quick shake in the bowl and then pour the heated milk over the ginger …

1. Grate, mince, or blend the ginger into a pulp and squeeze out the juice. If you have one, you could also use a juicer. Then transfer the juice to a bowl.
2. Heat up the milk to 149ºF/65ºC, make sure not to go above that. If you do, then make sure it definitely doesn’t go above 158ºF/70ºC (otherwise, you’ll kill the enzymes that cause the curdling).
3. Give the ginger juice a quick shake in the bowl and then pour the heated milk over the ginger juice and cover the bowl, allowing it to steam for 10 minutes.If you pour the milk in from a slight height, then it will allow the ingredients to mix better (as we don’t want to stir it at all!)When you remove the cover, the mixture should have turned into a ginger milk pudding with a soft silken-tofu texture.
4. You can enjoy the ginger pudding immediately, while still warm, or allow it to chill/cool down first.Serve the ginger milk curd with your favorite toppings. I used some pistachios, coconut flakes (raw or toasted), lemon zest, and raw honey for sweetness. Enjoy!

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