Steamed milk pudding is a Hong Kong dessert-shop classic. This version sits on a layer of red bean paste.
Red beans are cooked down with golden slab sugar and blended smooth. Egg white and milk go on top and steam until just set, so each spoonful carries both layers.
Made with Ship Brand Golden Slab Sugar, 600g
Shop Golden Slab Sugar
The sugar
Golden Slab Sugar (冰片糖) is pressed cane sugar in long golden slabs, with a mellow, rounded sweetness.
Slab sugar is the traditional sweetener for Cantonese bean soups. It dissolves slowly into the simmering beans, so the paste ends up sweet all the way through. Its gentle cane flavour lets the beans lead.
What makes it work
Soak the beans, then freeze them. Frozen beans break down faster and cook to a sandier paste.
Whisk the egg whites only until loose. Do not whip them. Strain the milk mixture to remove bubbles, then spoon it over the cooled paste so the layers stay separate. Cover with foil to keep steam drips off the surface.
Recipe
Red Bean Steamed Milk Pudding
Ingredients
- Red beans 100g
- Water 600g
- Ship Brand Golden Slab Sugar 60g
- Egg whites 2
- Milk 250g
- Condensed milk, a little
- Lemon juice, a few drops
Method
- Soak the red beans, then freeze them.
- Put the frozen beans in a pot with the water and slab sugar. Simmer over low heat until the beans burst and turn sandy.
- Blend the beans into a smooth paste.
- Spread the paste in a bowl and leave it to cool until the surface firms slightly.
- Whisk the egg whites lightly until loose.
- Add the milk, condensed milk and lemon juice and mix.
- Strain the milk mixture.
- Spoon it gently over the bean paste to make two layers.
- Cover with foil. Steam over high heat for 10 minutes, then over low heat for 5 minutes.
- Uncover and finish with a few red beans and a mint leaf.
Closing
Dig the spoon straight down. You get bean paste and steamed milk in the same bite.
Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1987. Shop Golden Slab Sugar.
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