Steamed Milk With Egg Whites and Purple Sweet Potato

Photo: Cuisine Paradise (Ellena)

Ingredients

200 milliliters Fresh Milk

2 Large Egg White, (60 g egg)

2 tablespoons Sugar

100 grams Steamed Purple Sweet Potato, cut into small cubes

6 Ready To Eat Ginkgo Nuts

Preparation

Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

Give it a few stir using a fork or chopstick to mix well.

Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.