Chinese Steamed Egg Pudding
A very popular and delicious Hong Kong style dessert amongst all ages, extremely easy to make and can be served hot or cold. It is smooth, silky and wobbly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 extra large eggs
- 125 ml 1/2 cup lite coconut milk
- 250 ml 1 cup water
- 3 tbsp agave syrup
- 2 tbsp maple syrup
- 1 tbsp dried goji berries
Instructions
- 1
In large bowl, beat all the eggs with a fork gently until combined.
- 2
Then add in the lite coconut milk, water, agave syrup and maple syrup and whisk gently until well combined.
- 3
Strain the egg mixture through a fine sieve. Repeat for 3 times. This is to remove bubbles and impurities for silky smooth eggs.
- 4
Gently pour the egg mixture through a fine sieve into 4 ramekins or small bowls, up to ¾ full. Remove any bubbles or foams with a small spoon.
- 5
Cover the ramekins or small bowls tightly with cling wrap or foil to prevent uneven egg surface from water vapour during steaming.
- 6
Place a steaming rack in a wok half filled with water, cover with lid and bring to a rolling boil.
- 7
Steam in the preheated wok for around 20 minutes or until eggs are cooked on medium low heat. You can use any type of steamer.
- 8
Serve immediately hot or chill in the refrigerator if serving cold.