Steamed Milk Pudding with Peach Slices

Steamed milk pudding is a popular Chinese dessert , which is famous for its silky smooth texture and nutritional effect for complexion. Serve warm or cold, it's a sweet treat to impress your family and friends! 

I used to drive all the way to a famous dessert house at Temple Street,  just to have a bowl of this "beauty" dessert.  Until one day, I decided to make my own milk pudding at home, which is much more economical.

The recipe is very simple (see my earlier post). It only consists of 3 ingredients: milk, egg and sugar.

However, getting it done to perfection is not as easy as it seems. I know everyone is busy, and we all like to follow recipes and succeed at our first attempts.  So, let me share with you some tips on how to make a perfect milk pudding at your first attempt.  It's Thanksgiving week now, there are so much to be thankful for.  As a food blogger, this is my way of saying thank you for visiting my blog!

There you have, my friends.

Tip No. 1 :  What milk to use? The recipe says whole milk, which contains 3.5 percent to 4 percent milk fat and about 150 calories a cup. Of course, it will give a rich taste.   However, if you are a health conscious adult, choose skim milk. Glad to tell you that , you can use most milk you bought from store. Pure milk, low fat milk, pasteurized milk, fresh milk. The taste only differs slightly. If you want pure milk flavor, follow Tip No.2.

Tip No.2 :  Remove some water from the skim milk through heating. Bring the milk to a boil, and leave it cool.   I use microwave to do the heat up for me.  Easy and fast!

Tip No.3 : Egg whites should keep fluid consistency. Beat slightly, about 30 seconds. Over beaten will create big bubble and egg white will become foamy.

Tip No.4:  Sieve the milk mixture 3 times to get rid of any egg white lumps and foam. This is key to a smooth texture.

Tip No.5 : Transfer milk mixture to a container, up to 2/3 full.  Cover with cling wrap properly. This will prevent water droplets falling directly on the milk mixture, or the cling wrap touching the surface during steaming.

Now, we've come to the most important step : Steaming.

Tip No 6:  Do not leave the milk mixture boiling for too long.  It will bubble up and destroy the smooth surface.  What you can do is, place the container into the steamer, bring the water to a boil under high heat.   Reduce to medium heat and continue steaming for another 15 minutes.  Leave it to cool for 5 minutes before open the lid and remove cling wrap.

That's all I have for rich and creamy milk pudding.  Perfectly steamed milk pudding should be soft enough to melt in the mouth , and firm enough to "hold" the toppings. I just had a bowl of homemade milk pudding after dinner. It tastes so goooood!

For detailed recipe, refer to my post Dessert for Beauty - Steamed Milk Pudding . To make the milk pudding shown in the above pictures,  I filled  a 9x13'' glass container with  one litre of pure milk, 7 egg whites and 4 tablespoons of sugar.   You can always adjust the amount of sugar to your likings.