Chinese Silky Egg Pudding (冰花燉蛋)
Enjoy the EASIEST Chinese Egg Pudding with just 3 ingredients! This dessert has a rich egg taste and is steamed to silky perfection.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 mL / 1 US cup eggs ((roughly 5 whole eggs))
- 500 mL / 2 US cup water ((egg to water ratio is 1:2))
- 95 g / 3.4 oz rock sugar ((or to taste))
Instructions
- 1
Gently whisk the eggs until it comes together.Note: Avoid whisking too much, otherwise it will become frothy and the foam will be difficult to remove.
- 2
Melt the rock sugar in the water until it has just dissolved, then let the liquid cool to room temperature.
- 3
Mix the sugar water and eggs together until well combined.
- 4
Pour the contents through a sieve into a jug.
- 5
Scoop the foam from the top of the mixture.
- 6
Use a new sieve to strain the liquid into heat-proof bowls. Use a spoon to scoop any bubbles or foam from the top.
- 7
Cover the bowls with cling wrap or foil. This is optional, but helps to keep any steam droplets from dripping onto the Egg Pudding.
- 8
Set up your steamer, bring the water to a boil and steam the dishes on medium heat for 10 minutes, then turn off the heat and let it slowly cook for another 30 minutes.
- 9
Take the bowls out and remove the cling wrap.
- 10
Serve hot or cold as is!