I haven't been able to make it correctly lately, but here's a recipe for Steamy Egg Pudding. Easiest thing you can make on here blog!
1 egg
1 cup milk
2 Tbsp sugar
hm... I think that's it.
1. Start heating up a big pot, one where you can put a cover over. Be sure you have enough water to boil for 15 mins, and also add a thingy to prop up the dish (forget what its called, but you know what I mean!)
2. Mix the egg with milk.
3. Add sugar and mix well. If you like it sweeter, add more sugar!!
4. Pour into a flat dish.
5. Be careful when you pour into the dish to keep the bubbles out that were formed during mixing.
6. Carefully place the dish into the pot and not to spill.
7. Place chopsticks over the top (on each side), and cover the lid on top of the chopsticks so the steam can escape.
8. Heat on medium-high (make sure it's hot enough for bubbles!!) for about 12-15 minutes.
9. If you're lucky, the water did not drip onto the pudding and it was heated enough
10. Carefully take the dish out with some asian tongs (no idea what they're called).
11. Let it sit for a few minutes.
12. Eat!!
Okay, make at your own risk. You're not losing much by trying it, but if it works out, it taste good!! If you're not lucky, it will be too watery. Oh wells, can't blame me. Not my blog.
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The chopsticks atop the pot and under the lid is key to this being a Chinese dish!! :) i've never made it with sugar . . . instead, i pour a bit of soy sauce over it when it's done. I love to eat this with rice and cha siu. i found out recently that this is also a fave dish in korean homes.
ReplyDeleteAh yes, my mom actually makes this as well, but not with milk. 4 eggs, 1 can of chicken broth, mix well. Put some char siu in the bottom of the steam safe dish and steam for about 20 minutes. Spoon out over rice. My mom calls it Siur Daan (water egg)??
ReplyDeletegirls, i think this is one of those desserts you could get at a chinese dessert place...
ReplyDeletemmm love the variations on this.
ReplyDeletemy mom makes it with eggs, water, ground pork (seasoned with soy, white pepper, corn starch and a little sugar) and vermicelli (soaked in cold water). oil the bottom of the dish, put soaked vermicelli on the bottom of the dish, spread the pork around the dish on top of the vermicelli, then pour the egg and water mixture on top. steam. i eat it with rice or just plain cause it has the vermicelli in it.
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ReplyDeleteIt sounds like this version is the dessert version because of the sugar adding...as found in those HK cafes. I make a steamed egg dish like Michelle does for dinner though...and I've noticed Japanese places that serve the savory version and they add enoki mushrooms, okra, shrimp, and other goodies.
ReplyDeleteHaha, yes yes, this version is for the dessert found in HK dessert shops, though probably not as good. It's definitely not the one to pour over your rice! Yikes! That will taste funny.
ReplyDelete