I
absolutely love drinking the Organic Soya Milk with Matcha by Green Dot
Dot, a local Hong Kong brand. They are slightly pricey, due to the fact
that they're "organic", but that hasn't stopped me from repurchasing
them, because they are just so delicious!
I normally just add hot water to the powder, stir, then serve, but recently, I've been making Chinese Steamed Egg Puddings again, and I suddenly thought of experimenting with different flavours.
Today's post will be on how to make the
Matcha Steamed Egg Pudding Dessert
Steamed Egg Pudding is a really easy to make dessert - it's a very smoothly textured pudding made of nothing except egg white, milk, and sugar. There is another version of the Pudding which uses egg yolk as well as egg white, but since we will be adding Matcha Soy Milk Powder into this specific recipe, we will only be using the egg white to avoid the strong egg flavour.
Things you'll need:1 bowl (needs to be quite steep)
tin foil or a lid/plate to cover the bowl with
1 wok (steep enough to put your bowl into and cover with a lid)
1 packet of the Matcha Organic Soy Milk Powder
1 egg (only the egg white will be used)
1 teaspoon of sugar
200-250ml of milk (full cream milk is desired, but it's up to you)
How to make it:1) Pour the Matcha Organic Soy Milk Powder into a cup.
2) Add a little bit of hot water into the cup, and stir until the powder dissolves. While it is still warm, add 1 teaspoon of sugar into the Matcha Milk, and stir.
3) Add in 200-250ml of milk into the Matcha Milk, and stir.
4) In another bowl, separate the egg white from the egg yolk.
5) Slowly add (while stirring occasionally) the egg white into the Matcha Milk.
6) Pour the mixture into a bowl. After you pour the mixture in, make sure there is still around 2 inches above the mixture, so that it won't overflow when you steam.
7) Cover the bowl with some tin foil or a lid/plate.
8) Boil some water inside a wok, and when it is boiling, put the bowl inside and cover with a lid
9) Leave it to steam for about 12-15 minutes on high
11) After 12-15 minutes, remove the bowl from the wok, and leave it to cool (with the lid on) for a few minutes before serving
As I couldn't find any other steeper bowl, my matcha pudding overflowed while steaming. The taste is delicious, but the presentation is ugly. The original steamed egg pudding looks great though!
I treated my mother-in-law to have the other bowl, and she finished hers in no time!
The total time for making this dessert is around 30 minutes.
For more information on ABCDEat, please visit our Facebook Page:
http://www.facebook.com/ABCDEat
Thank you for reading, and if you have any questions, feel free to comment below!
I normally just add hot water to the powder, stir, then serve, but recently, I've been making Chinese Steamed Egg Puddings again, and I suddenly thought of experimenting with different flavours.
Today's post will be on how to make the
Matcha Steamed Egg Pudding Dessert
Steamed Egg Pudding is a really easy to make dessert - it's a very smoothly textured pudding made of nothing except egg white, milk, and sugar. There is another version of the Pudding which uses egg yolk as well as egg white, but since we will be adding Matcha Soy Milk Powder into this specific recipe, we will only be using the egg white to avoid the strong egg flavour.
Things you'll need:1 bowl (needs to be quite steep)
tin foil or a lid/plate to cover the bowl with
1 wok (steep enough to put your bowl into and cover with a lid)
1 packet of the Matcha Organic Soy Milk Powder
1 egg (only the egg white will be used)
1 teaspoon of sugar
200-250ml of milk (full cream milk is desired, but it's up to you)
How to make it:1) Pour the Matcha Organic Soy Milk Powder into a cup.
2) Add a little bit of hot water into the cup, and stir until the powder dissolves. While it is still warm, add 1 teaspoon of sugar into the Matcha Milk, and stir.
3) Add in 200-250ml of milk into the Matcha Milk, and stir.
4) In another bowl, separate the egg white from the egg yolk.
5) Slowly add (while stirring occasionally) the egg white into the Matcha Milk.
6) Pour the mixture into a bowl. After you pour the mixture in, make sure there is still around 2 inches above the mixture, so that it won't overflow when you steam.
7) Cover the bowl with some tin foil or a lid/plate.
8) Boil some water inside a wok, and when it is boiling, put the bowl inside and cover with a lid
9) Leave it to steam for about 12-15 minutes on high
11) After 12-15 minutes, remove the bowl from the wok, and leave it to cool (with the lid on) for a few minutes before serving
As I couldn't find any other steeper bowl, my matcha pudding overflowed while steaming. The taste is delicious, but the presentation is ugly. The original steamed egg pudding looks great though!
I treated my mother-in-law to have the other bowl, and she finished hers in no time!
The total time for making this dessert is around 30 minutes.
For more information on ABCDEat, please visit our Facebook Page:
http://www.facebook.com/ABCDEat
Thank you for reading, and if you have any questions, feel free to comment below!
No comments:
Post a Comment