Steamed Milk Pudding with Taro Paste芋頭燉奶
A classic Cantonese steamed milk pudding enhanced with a creamy, subtly sweet taro paste layer at the bottom. It's a comforting dessert with a smooth texture and rich flavor.
01Ingredients
- 500ml whole milk
- 3 large egg whites
- 50g caster sugar (for milk pudding)
- 300g fresh taro, peeled and cubed
- 30g caster sugar (for taro paste)
- 50ml coconut cream
- 1 pinch of salt
Nutrition (per serving)245kcal
- Protein6.2g
- Carbs28.5g
- Fat10.8g
Fiber 1.8 gSodium 89 mg
02Steps
- Steam taro cubes until very soft.
- Mash the steamed taro with sugar, coconut cream, and a pinch of salt until smooth to form a paste.
- Heat whole milk with sugar over low heat until the sugar dissolves. Do not boil.
- Lightly whisk the egg whites.
- Slowly pour the slightly cooled milk mixture into the egg whites, stirring constantly.
- Strain the milk and egg white mixture through a fine-mesh sieve to remove any lumps or foam.
- Divide the taro paste into individual serving bowls.
- Gently pour the strained milk mixture over the taro paste in each bowl.
- Cover the bowls with cling film or a plate to prevent water from dripping in during steaming.
- Steam the puddings over medium-low heat until just set, approximately 10-15 minutes.
- Serve warm or chilled.
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