Steamed Milk Pudding with Red Beans and Lotus Seeds 紅豆蓮子燉奶

A classic Cantonese dessert featuring silky smooth steamed milk pudding, topped with tender sweet red beans and soft lotus seeds. This comforting treat offers a delicate balance of creamy texture and subtle sweetness.

Nutrition (per serving)

Ingredients

• Full cream milk: 500 ml
• Egg whites: 3 large (about 90g)
• Caster sugar: 50 g
• Cooked sweet red beans: 100 g
• Cooked lotus seeds: 50 g

Steps

1. Gently heat the full cream milk in a saucepan over medium-low heat until it is warm, but not boiling. Remove from heat.
2. In a separate bowl, whisk the egg whites with the caster sugar until the sugar is dissolved and the mixture is frothy, but not stiff.
3. Gradually pour the warm milk into the egg white mixture while continuously whisking to combine thoroughly.
4. Strain the milk and egg mixture through a fine-mesh sieve into a clean bowl to remove any lumps or foam, ensuring a smooth pudding.
5. Divide the strained mixture evenly into 4 heatproof ramekins or small bowls.
6. Gently add the cooked sweet red beans and cooked lotus seeds into each ramekin, distributing them evenly.
7. Prepare a steamer by bringing water to a rolling boil. Place the ramekins carefully into the steamer, cover with a lid (wrap the lid with a cloth to prevent condensation dripping), and steam over medium heat.
8. Steam for 15-20 minutes, or until the pudding is just set but still slightly wobbly in the center. Do not overcook.
9. Carefully remove the ramekins from the steamer and let them cool down to room temperature.
10. Serve warm, or chill in the refrigerator for at least 1 hour before serving for a refreshing cold dessert.

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