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.


Normally you can find this Steamed Milk With Egg White custard at most of the Hong Kong Style Dessert Stalls which served without any fillings in it.




Sunday, April 17, 2011 - 6:02pm

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