Yogi, Foodie, Editor and Writer. I blog/edit at thescientificyogi.wordpress.com
Published September 5th 2012
When I was a wee lass living in Singapore, I would look forward to trips to my uncle's shop. You see, there's a dessert store nearby from there and my mother would buy me their steamed egg custard. Mom told me that the steamed egg custard from Hong Kong will make my skin silky smooth and I had been addicted to this dessert since.
I haven't found this dessert at all in Perth, though I did have it when I was travelling in Melbourne. So what to do, but to make it on my own.
I didn't realise how easy it was.
3 simple ingredients:
250ml (1 cup) fresh milk 60g sugar (Rock sugar from your local Asian shop will be best. Otherwise go for brown sugar. White sugar is fine as well.) 2 beaten eggs
The steps. 1) Heat the fresh milk up in the microwave to lukewarm. Approximately 40 seconds will do. 2) Melt the 60g of sugar into the heated milk. 3) Chill the sugar-milk mixture. 4) Add the mixture into the 2 beaten eggs bit by bit and mix using a fork. 5) Sieve the mixture and pour it into 2 porcelain bowls (I used a mug to make things easy for myself). 6) Turn on your steaming device (It can be a wok with water with a bamboo steamer or a rice-cooker) and steam for 10-12 minutes.