Steamed Milk With Egg Whites and Purple Sweet Potato
200 milliliters (1 cup) Fresh Milk
2 Large Egg White, (60 g egg)
2 tablespoons Sugar
100 grams (about a scant 1/2 cup) Steamed Purple Sweet Potato, cut into small cubes
6 Ready To Eat Ginkgo Nuts (optional)
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 frothy. 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.