Steamed Milk Pudding with Red Beans and Lotus Seeds紅豆蓮子燉奶
A classic Cantonese dessert featuring silky smooth steamed milk pudding, topped with tender sweet red beans and soft lotus seeds. This comforting treat offers a delicate balance of creamy texture and subtle sweetness.
01Ingredients
- Full cream milk: 500 ml
- Egg whites: 3 large (about 90g)
- Caster sugar: 50 g
- Cooked sweet red beans: 100 g
- Cooked lotus seeds: 50 g
Nutrition (per serving)169kcal
- Protein7.2g
- Carbs24.1g
- Fat3.8g
Fiber 2.1 gSodium 87 mg
02Steps
- Gently heat the full cream milk in a saucepan over medium-low heat until it is warm, but not boiling. Remove from heat.
- In a separate bowl, whisk the egg whites with the caster sugar until the sugar is dissolved and the mixture is frothy, but not stiff.
- Gradually pour the warm milk into the egg white mixture while continuously whisking to combine thoroughly.
- Strain the milk and egg mixture through a fine-mesh sieve into a clean bowl to remove any lumps or foam, ensuring a smooth pudding.
- Divide the strained mixture evenly into 4 heatproof ramekins or small bowls.
- Gently add the cooked sweet red beans and cooked lotus seeds into each ramekin, distributing them evenly.
- Prepare a steamer by bringing water to a rolling boil. Place the ramekins carefully into the steamer, cover with a lid (wrap the lid with a cloth to prevent condensation dripping), and steam over medium heat.
- Steam for 15-20 minutes, or until the pudding is just set but still slightly wobbly in the center. Do not overcook.
- Carefully remove the ramekins from the steamer and let them cool down to room temperature.
- Serve warm, or chill in the refrigerator for at least 1 hour before serving for a refreshing cold dessert.
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