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.
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.
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!
Steamed Egg Pudding 香滑炖蛋布丁
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Ingredients
- 4 eggs, A size
- 2 cup fresh milk, 500ml
- 120 gram rock sugar
- ½ cup water, 125ml
Prepare and measure all of the ingredients.
Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
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.
Add in the milk mixture.
Stir to mix well.
Strain the egg mixture through a sieve to remove bubbles formed through mixing.
Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
Then cover the bowls tightly with cling wrap or foil.
Meanwhile prepare steamer by bringing water to a boil.
Place the steaming bowls onto steamer.
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.
And we're done!
Serve them either hot or cold. Enjoy!
14 comments
Hi, thanks for the recipe.
Wanted to ask what is the weight of A sized eggs- we don’t use that size grading here.
Thanks!
Weight is about 65g
Dun dan was always such a treat when eating out – didn’t realize it was so easy to make! Thank you for the easy to follow and delicious recipe. I didn’t have rock sugar, so I subbed with white granulated sugar (same weight amount) and it was perfect.
Thanks for the feedback. Great to know you like the pudding:)
Hi Angie,
If the texture is rough and the heat is using medium heat high, what should I need to do?
Can’t revert. The clue is to use low heat and if possible cover with cling wrap when steaming. Thanks
Is it ok to leave it in a big bowl to steam? Thank you!
Yes, you can use any steaming bowl.
if I don’t have rock sugar, what is the measurement for white sugar substitute?
Usually for each rock sugar you can substitute with 1 tablespoon white granulated sugar. Enjoy!
is it normal that it taste like eggs?? if
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!
For steam egg pudding. Use 1 cup of water or 1/2 cup of water? 2 different measure of ingredient indicated.
It is 1/2 cup of water, 125ml. Thanks for pointing out the typo.
Happy cooking!