Steamed Egg Pudding 香滑炖蛋布丁

by Angie Liew
Steamed Egg Pudding Recipe 香滑炖蛋食谱
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How To Make Steamed Egg Pudding 香滑炖蛋食谱

A Classic Chinese Dessert: Steamed Egg Pudding 炖蛋

Steamed egg pudding (香滑炖蛋) is a delicious and comfort Chinese dessert. It was my most favourite treat growing up, as my mum always made this for us everytime we yearn for a sweet dessert. She told us that the silky smooth custard will give us smooth and silky skin. We totally believed and had been addicted to this dessert ever since.

Steamed Egg Pudding 香滑炖蛋

A Popular Dessert Served in Hong Kong Restaurants

This Hong Kong style steamed egg pudding is a popular dessert served in Hong Kong restaurants too. This is truly a great homemade dessert. More so when you want to impress your family and guests during dinner parties. You won’t believe how simple and easy it is until you have actually made it.

Delicious bowl of Steamed Egg Pudding 香滑炖蛋

This Steamed Egg Pudding is Delicious, Yet Simple To Make

To make this wonderful custard pudding, just mix all the ingredients and gently steamed till set. The key lies in using fresh eggs and milk, with a medium high heat.

Then voilà, silky smooth steamed egg pudding fresh from your kitchen. Serve it hot or cold, either way it tastes great. So enjoy!

Enjoy a bowl of silky Steamed Egg Pudding 香滑炖蛋
Steamed Egg Pudding 香滑炖蛋


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Steamed Egg Pudding 香滑炖蛋布丁
By Angie Liew of Huang Kitchen
Steamed egg pudding is a great homemade dessert. More so when you want to impress your family and guests during dinner parties. You won't believe how simple and easy it is until you have actually made it.
Serving For
3bowls
Prep Time
20minutes
Cook Time
12minutes
Serving For
3bowls
Prep Time
20minutes
Cook Time
12minutes
Ingredients
Change Servings?
bowls
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Change Servings?
bowls
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Instructions
  1. Prepare and measure all of the ingredients.
    Prepare and measure all of the ingredients.
    Prepare and measure all of the ingredients.
    Prepare and measure all of the ingredients.
  2. Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
    Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
    Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
    Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
  3. Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
    Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
    Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
    Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
  4. Using a fork, beat the eggs gently but thoroughly. Do not use an electric mixer as this will create too much foams or bubbles which will prevent the surface of pudding from being smooth.
    Using a fork, beat the eggs gently but thoroughly. Do not use an electric mixer as this will create too much foams or bubbles which will prevent the surface of pudding from being smooth.
    Using a fork, beat the eggs gently but thoroughly. Do not use an electric mixer as this will create too much foams or bubbles which will prevent the surface of pudding from being smooth.
    Using a fork, beat the eggs gently but thoroughly. Do not use an electric mixer as this will create too much foams or bubbles which will prevent the surface of pudding from being smooth.
  5. Add in the milk mixture.
    Add in the milk mixture.
    Add in the milk mixture.
    Add in the milk mixture.
  6. Stir to mix well.
    Stir to mix well.
    Stir to mix well.
    Stir to mix well.
  7. Strain the egg mixture through a sieve to remove bubbles formed through mixing.
    Strain the egg mixture through a sieve to remove bubbles formed through mixing.
    Strain the egg mixture through a sieve to remove bubbles formed through mixing.
    Strain the egg mixture through a sieve to remove bubbles formed through mixing.
  8. Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
    Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
    Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
    Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
  9. Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
    Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
    Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
    Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
  10. Then cover the bowls tightly with cling wrap or foil.
    Then cover the bowls tightly with cling wrap or foil.
    Then cover the bowls tightly with cling wrap or foil.
    Then cover the bowls tightly with cling wrap or foil.
  11. Meanwhile prepare steamer by bringing water to a boil.
    Meanwhile prepare steamer by bringing water to a boil.
    Meanwhile prepare steamer by bringing water to a boil.
    Meanwhile prepare steamer by bringing water to a boil.
  12. Place the steaming bowls onto steamer.
    Place the steaming bowls onto steamer.
    Place the steaming bowls onto steamer.
    Place the steaming bowls onto steamer.
  13. Cover and steam them for 12 minutes on medium high heat, or until the egg custard is set. While steaming, lift the lid up a bit and let some steam to escape. if possible every 4 minutes.
    Cover and steam them for 12 minutes on medium high heat, or until the egg custard is set. While steaming, lift the lid up a bit and let some steam to escape. if possible every 4 minutes.
    Cover and steam them for 12 minutes on medium high heat, or until the egg custard is set. While steaming, lift the lid up a bit and let some steam to escape. if possible every 4 minutes.
    Cover and steam them for 12 minutes on medium high heat, or until the egg custard is set. While steaming, lift the lid up a bit and let some steam to escape. if possible every 4 minutes.
  14. And we're done!
     And we're done!
    And we're done!
     And we're done!
  15. Serve them either hot or cold. Enjoy!
    Serve them either hot or cold. Enjoy!
    Serve them either hot or cold. Enjoy!
    Serve them either hot or cold. Enjoy!
Notes

Be sure to strain and remove foams or bubbles on the surface of egg mixture before steaming. Otherwise, there will "holes" on the surface of the pudding.

Use medium high heat to keep enough steam inside the wok when steaming.

The ratio of egg and milk (and/or water) has to be right. Otherwise the steamed egg pudding will turn out to be too hard or too soft.

The trick to making the pudding with smooth texture is to cover the steaming bowl tightly with foil/cling wrap and then steam. Condensed water vapour on the steamer lid will drip down into the bowl. If the bowl is not covered, the water will make the surface of egg custard uneven.

Steaming time is about 8 minutes for 1 egg. Add additional 2 more minutes for each additional egg. Do not steam too long or the eggs will be overcooked and tend to be tough.

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Leave a Comment

8 comments

Anonymouse June 21, 2020 - 5:23 pm

Is it ok to leave it in a big bowl to steam? Thank you!

Reply
Angie Liew June 27, 2020 - 12:18 am

Yes, you can use any steaming bowl.

Reply
Sirina Law April 18, 2020 - 9:26 am

if I don’t have rock sugar, what is the measurement for white sugar substitute?

Reply
Angie Liew April 22, 2020 - 11:28 pm

Usually for each rock sugar you can substitute with 1 tablespoon white granulated sugar. Enjoy!

Reply
JARJAR April 8, 2020 - 10:30 pm

is it normal that it taste like eggs?? if

Reply
Angie Liew April 22, 2020 - 11:07 pm

Yes, this smooth and silky egg custard does have the aroma and taste of steamed egg. Only difference is its a sweet egg dessert. Enjoy!

Reply
Serene Ng March 11, 2020 - 3:54 pm

For steam egg pudding. Use 1 cup of water or 1/2 cup of water? 2 different measure of ingredient indicated.

Reply
miko March 30, 2020 - 1:34 pm

It is 1/2 cup of water, 125ml. Thanks for pointing out the typo.
Happy cooking!

Reply

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