Steamed Chocolate Milk Custard

I really like those food that has silky smooth texture.. Like soy beancurd, steam eggs custard etc.. This can be justified by the recent posts that I've posted up.. Hehe..


Please pardon me for doing the same range of things over and over again.. I'm trying to explore with new type of food and flavours.. Hee =P

Today after dinner made myself a chocolate-y dessert.. I like this very muchie... Cos I like my chocolate to be slightly bitter.. I don't like sugary food as well and this is not overly sweet.. So it suits my tastebuds very well!

Steamed Chocolate Milk Custard

Ingredients

130mL chocolate milk
30mL water
1.5 tsp cocoa powder
1/2 tsp honey
1 egg white

Methods

1. Heat up water in a saucepan, and stir till cocoa powder and honey dissolves. Remove and set aside till cool.
2. Add in the cooled chocolate mixture and egg white into the chocolate milk. Stir well to mix.
3. Strain mixture into a bowl and steam over low heat for 12minutes.
4. Serve warm or chilled

This dessert is a much healthier version of a chocolate pudding.. as it doesn't use cream and butter. And I only use egg whites, which greatly reduces the fat content of this dessert. And trust me, its really smooth.. Really enjoy eating this very much! I guess I will make this whenever the chocolate cravings kicks in!

Updates: I tried experimenting it using chocolate milk (minus the water), and it does make a difference to the texture, its more rough and less silky. In my point of view, it wasn't as nice as the orignal one.

Chocolate Ginger Milk Curd

Continue with the ginger milk curd fever, I made another today.. Chocolate flavor

If you were to ask me which one I prefer, I would definitely choose the Chocolate flavour one.


A simple test to test if the milk curd has set or not.. Apparently yes...

This is how the chocolate ginger milk curd looks like.. Texture wise is soft and even softer than beancurd.. But I like this kind of texture very much!

Chocolate and ginger sound weird and "disgusting" but trust me this is really good.. It taste like a softer version of chocolate pudding.

Once you put this into your mouth, you can immediately taste the rich chocolate taste, after which then you will taste the ginger taste.. Its sweet (from the chocolate milk) and hot (from the ginger) at the same time! New taste accquired!

Presenting to you the recipe:

Chocolate Ginger Milk Curd

Ingredients
120mL chocolate milk (I use HL brand)
1/2 tsp honey
2 tsp ginger juice (freshly squeezed)

Methods

1. Place the ginger juice in a bowl.
2. Heat milk and honey together till honey dissolves and the milk bubbles at the side.
3. Remove pot from stove and stir it with a spoon for 20 times.
4. Pour the milk into the cup containing ginger juice and give it a quick stir.
5. Put aside and wait for the curds to form, approximately 2mins.
6. Serve warm.

Do try it! Its good!

Ginger Milk Curd

Ginger Milk Curd, also known as Jiang1 Zhi1 Zhuang4 Nai3. Its easy to make this if you get it right.. I have the most experience in this... (as in failures..)

If I did not remember it wrongly, I tried this for about 5 or 6 times, and each time I failed to get the curds, so I end up drinking ginger milk.. haha!

See the milk curds?

A clearer picture.. I know this looks like the steamed egg custard that I've just posted, but its not the same..

One require steaming the other no.. And FYI, I made this 2 on the same day (half an hour apart). So by the time I finish both, I'm really really fullll~

Recipe adapted from KC, posted by Florence.

Ginger Milk Curd

Ingredients

115mL milk
1 tsp sugar (Omitted)
2 tsp ginger juice
0.25tsp vinegar (Freshly squeezed)

Methods

1. Put vinegar and ginger juice in bowl.
2. Scald milk and sugar till sugar dissolves.
3. Remove milk from heat and stir for 15 times (to bring the temp of milk down).
4. Pour into (1) and leave till set, for a firmer texture, steam on low heat for 6minutes.
5. Serve warm or chilled.

I omited the sugar and just boil the milk till the side bubbles..

Milk should not be boiled till 100C as the addition it into the ginger juice would denature the enzymes, and curdings will not occur.

The ginger taste/smell is not too strong, so no worries.. And this dessert really warms up the body, and its good for a chilly weather!

Steamed Eggs (a.k.a Tan Tan)

Tried making steamed eggs just now..


Surface of the steamed egg is not smooth as compared to florence's. I used medium fire instead of low fire..
The steamed eggs is very smooth and nice.. Taste abit like beancurd (Tao huey), only difference is that this has the egg and almond fragrance.

Recipe adapted from Kitchen capers, posted by Florence.

However I made some changes here and there to suit my tastebuds.

Steamed Egg

Ingredients
60mL water
0.5 tsp honey (recommand 1 tbsp instead)
115mL milk
1 egg (beaten)
1 tsp almond powder

Methods

1. Boil honey with water till honey dissolves.
2. Stir in almond powder till dissolved.
3. Add milk and eggs to the cooled mixture.
4. Strain mixture into 2 cups (I pour into 1 cup), cover with foil and steam over low heat for 10minutes.
5. Serve warm or chilled.

Alas.. I re-read the recipe, then I realised that I did not cover my cup with foil, which I guess it contributes to the "Rocky" surface of the custard and next time round I shall steam in 2 cups, so I can eat one cup warm, the other chilled.. Hehe

I don't like anything sweet, so I used only 0.5tsp of honey, and trust me.. Thats a bad move.. Should have up it to 1 tsp.. Really not sweet at all.. The additon of almond powder really enhances the taste of the steamed egg.. Very fragrant! Yumm.. Hehe! (Will make this again tml, but with variations of course!)

I made another milk dessert on the same day, and I ate both by myself.. So now I shall declare that my stomach is really overloaded.. With milk..

I shall post the other milk dessert in a seperate post.