Ginger Egg White Pudding 姜汁撞奶
Made this Ginger Egg white Pudding today, which I found in Y3K magazine. This dessert it popular and it can be found in most dessert shops in Hong Kong. Though our local dessert shops don’t have this dessert but they are quite easy to make. You can try making it at home.
Ginger Egg White Pudding 姜汁撞奶
Makes 1
Ingredients:
180ml milk
1 tbsp sugar
A knob of old ginger
2 fresh egg whites
Method:
1. Pound ginger and extract the juice. Keep 1 ½ tbsp of ginger in a bowl with a cover. Keep aside.
Place 180ml milk and sugar together. Stir till sugar is dissolved add in egg white. 2. Beat lightly, strain through a sieve into a small pot. Keep it over low heat. Stir at all times till it comes to a boiling point. Take it off the heat and pour directly into no. (1). Cover it for 5 minutes to allow pudding to set.
3. Serve.
Note:
I did the same way as it said, but my pudding did not set after 5 minutes. I bring it to steam for 10 minutes.
Ginger Egg White Pudding 姜汁撞奶
Makes 1
Ingredients:
180ml milk
1 tbsp sugar
A knob of old ginger
2 fresh egg whites
Method:
1. Pound ginger and extract the juice. Keep 1 ½ tbsp of ginger in a bowl with a cover. Keep aside.
Place 180ml milk and sugar together. Stir till sugar is dissolved add in egg white. 2. Beat lightly, strain through a sieve into a small pot. Keep it over low heat. Stir at all times till it comes to a boiling point. Take it off the heat and pour directly into no. (1). Cover it for 5 minutes to allow pudding to set.
3. Serve.
Note:
I did the same way as it said, but my pudding did not set after 5 minutes. I bring it to steam for 10 minutes.
posted by Jasmine Riko at 11/18/2005 07:55:00 PM
13 Comments:
we normally do not boil the milk mixture. Just scald the milk and add in sugar. Stir till dissolve. Add in the egg and a lil gelatine to make it set faster. Follow by pouring over any flavouring.
Try them
interesting combination!
I daren't try 姜汁撞奶 after reading the comments in KC.
Eve,
Eh... how come? I didn’t read the comments of the 姜汁撞奶. I did merely look at Florence's recipe. Her recipe doesn’t have egg white in her姜汁撞奶. Nvm later I go look at the comments. ^^
Mike,
Do you have the exact recipe?
Eve,
LOL, I don’t think both of us referring to the same thing. I was looking at her steamed milk and you’re looking at the HK steamed egg or tantan.
Jas, she put out those two recipes at the same time. I read and got confused. *lol*
Eve,
Me too, heehee. I missed out her steamed egg.
Hi Jas,
Thank you for the recipe. It works out perfectly. My mom in law loves it. Every Sunday when she came over to visit the kids, she will request for it. Thanks again.
Rgds
Yvonne
Hi,
If u wan the exact recipe u can go to this website: www.ytower.com.tw clip on the videos. There got a demo on video clips in chinese and some other recipes too. Hope u like it. I really like ur blog.=> Thanks for all the sharing. =>
From Pei.
Hi,
Looked high n low for this recipe. Thanks a lot. Think it's got to do with the milk. Heard that you need to use a particular kind or brand of milk. Anyway, will try this and see. Now searching for the recipe of the steamed egg one...
From
Serene
Hi,
Tried this recipe. I shoudln't have boiled it, the bottom of the pot got charred and the burnt smell exudes all over my pudding. Should have just steamed it. But nvm, that's my first try. keke
RT
Failed attempt... the texture is so mushy i don't know what went wrong. What sort of milk should be used? Out of convenience, i actually used fresh milk. Someone please advise.
RT
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