Steamed Milk Pudding with Taro Paste 芋頭燉奶

A classic Cantonese steamed milk pudding enhanced with a creamy, subtly sweet taro paste layer at the bottom. It's a comforting dessert with a smooth texture and rich flavor.

Nutrition (per serving)

Ingredients

• 500ml whole milk
• 3 large egg whites
• 50g caster sugar (for milk pudding)
• 300g fresh taro, peeled and cubed
• 30g caster sugar (for taro paste)
• 50ml coconut cream
• 1 pinch of salt

Steps

1. Steam taro cubes until very soft.
2. Mash the steamed taro with sugar, coconut cream, and a pinch of salt until smooth to form a paste.
3. Heat whole milk with sugar over low heat until the sugar dissolves. Do not boil.
4. Lightly whisk the egg whites.
5. Slowly pour the slightly cooled milk mixture into the egg whites, stirring constantly.
6. Strain the milk and egg white mixture through a fine-mesh sieve to remove any lumps or foam.
7. Divide the taro paste into individual serving bowls.
8. Gently pour the strained milk mixture over the taro paste in each bowl.
9. Cover the bowls with cling film or a plate to prevent water from dripping in during steaming.
10. Steam the puddings over medium-low heat until just set, approximately 10-15 minutes.
11. Serve warm or chilled.

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