Steamed Ginger Juice Milk Pudding with Egg White
Egg white and milk make smooth and silky puddings that are low in calories – what you call a guilt-free dessert. This recipe was first published in Amy Beh’s column, Cook’s Nook.
Place 4 small bowls in a steamer to heat up.
In a saucepan, combine the fresh milk and sugar and heat up over medium heat. Stir the milk until sugar dissolves. Remove from heat and cool completely. Add the ginger juice.
Whisk the egg whites briefly. Strain the beaten egg whites through a sieve into the milk-and-ginger mixture. Stir to mix well.
Divide mixture equally among the heated bowls. Cover the bowls with aluminium foil and steam over medium heat for 20-25 minutes. Once done, remove from heat and leave to rest for 2-3 minutes. Serve warm or chilled.
Tags: Amy Beh, Cook's Nook, pudding