炖蛋 (Steamed Egg dessert) [Updated]

Ever since eating that steamed egg with red bean at Liang Seah Street, I’ve been wanting to make my own. So, after reading a few recipes online, I decided to try making, and the turn-out was not bad tasting, albeit looking like moon craters. Here:

I accidentally let it boil over, that’s why there are holes on the surface and holes within. But it tastes pretty good! Here’s the recipe I used (more like I understood the gist of things and modified it) if you’re interested:

Ingredients:
1 egg
200ml of HL fresh milk (any fresh milk should suffice)
2 teaspoons of sugar
2 teaspoons of hot water

Method: Dissolve sugar in hot water. In another bowl, beat eggs with fresh milk (please refrain from making it frothy though). Mix sugar syrup with milk and egg and pour it into a nice porcelain/microwave-safe bowl. Cover bowl with cling-wrap and place in microwave. Place a glass of plain water in microwave as well. Turn the microwave on medium heat for about 5 minutes. (See, I turned on high heat for 7 minutes and it boiled, resulting in pits).

So, yeah, that’s that. Have fun steaming eggs.

Update: Today I tried it for the 2nd time, for my niece’s full-month (full moon? 1-month? first moon? whatever) celebrations. 

Looks a whole lot better, doesn’t it? Although they really remind me of beancurd (豆花), but it sure beats having pockmarked surfaces.