Friday, 15 April 2011

Steamed Milk With Egg Whites and Purple Sweet Potato

I have being using Purple Sweet Potato to try out a few recipes in this blog such as "Purple Sweet Potato Mantou - 紫番薯馒头", "Purple Sweet Potato Chiffon Cake" and "Assorted Sweet Potato Huat Kueh". These Purple Sweet Potato is richly nutritious as they are fat-free and low in calories, high in fiber and great for people who are carbohydrate sensitive and most importantly it is loaded with antioxidants.

In this post I am using some steamed purple sweet potato as the filling for the Steamed Milk With Egg Whites dessert. Normally you can find this Steamed Milk With Egg White custard at most of the Hong Kong Style Dessert Stalls which served without any fillings in it. But for my version I choose to add in some purple sweet potato to which has a very lovey purple colour that contrast well with the white milk custard.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Steamed Purple Sweet Potato, cut into small cubes
4 - 6 Ready To Eat Ginkgo Nuts


Method:
1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


TIPS:
1. You can either steamed the sweet potato over medium heat on stove for 8 - 10 minutes; OR

2. Place sweet potato cubes in a microwave safe bowl together with 1 tablespoon of water and cook on HIGH for 3 - 4 minutes. Give it a quick stir every 1 minute to make sure that the sweet potato cubes are evenly cooked.


Steamed Milk With Egg Whites and Purple Sweet Potato on FoodistaSteamed Milk With Egg Whites and Purple Sweet Potato

If you cannot get hold of purple sweet potato over at your side, you can always mix and match to replace the fillings with whatever you preferred. Here I have another sample using mashed pumpkin for the fillings or you can even add in cream corn like one of my friend, Joyce did.


STEAMED MILK WITH EGG WHITES AND MASHED PUMPKIN

Ingredients: (serve 1)
100ml Fresh Milk
1 Large Egg White, (60g egg)
1 Tablespoons Sugar
1 Tablespoon of Mashed Pumpkin Paste

Garnish:
Some Wolfberries
Extra 1 1/2 Teaspoon of Mashed Pumpkin Paste


Method:
1. Add milk in a microwave safe bowl, heat on HIGH powder for 40 - 60 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed pumpkin into the rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a some mashed pumpkin paste, wolfberries and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


If you don't like to have any extra fillings, you can always make it PLAIN using just egg whites and fresh milk. And I am sure you will love that smooth and silky texture of the healthy quick and easy dessert. Do share with me your view if you do try out this recipe and what are some other fillings that you could add in.


Surprised to know about this Steamed Milk With Egg Whites and Purple Sweet Potato(Chinese version) being mentioned on 20th April 2011, MyPaper through one of the blog readers.



P/s: Another "Steamed Milk With Egg Whites and Mashed Pumpkin" recipe included plus mentioned of this recipe on 20th April 2011, MyPaper too.

26 comments:

  1. wonder how the combination taste

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  2. The texture is smooth and silky like beancurd and with a hint of savoury taste from the purple sweet potato. Veri delicious u can have two bowl at a go :)

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  3. my favorite dessert! looks so yummy!

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  4. Hi Ellena! this looks really good, both in colour and textures.I love the vibrant purple amidst the snowy white. very inviting looking indeed. not to mention very 养颜 also!

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  5. That sounds so delicious and perfectly fits for the season! And it looks like a home made ice cream.

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  6. mycookinghut15/4/11 2:46 pm

    Love the look of the tong sui! I really wish I could get hold of some purple potatoes!

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  7. this is so pretty!! I want to try it :)

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  8. This looks delicious! I never thought of adding the sweet potatoes to the pudding!

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  9. Nasi Lemak Lover15/4/11 3:58 pm

    perfect dessert and nice colour!

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  10. Yummykoh200915/4/11 4:26 pm

    I love the the purple color and it looks so delicious and smooth ....

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  11. my eggs are small, smaller than my palm. then how much egg white should i use?

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  12. Hi Jolene, Huh? Smaller than your palm? Do you know how many grams is it, usually it will shown on the box. The egg that i am using is 60g so roughly should have around 30ml of whites

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  13. You can try with some orange sweet potato or pumpkin? or Corn I am sure they taste great too :)

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  14. Thanks Alan. Yup Yup this is indeed an 养颜 dessert :p Low fat too :p

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  15. such a delightful dessert! love the purple, really attractive!!

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  16. What a creative use for purple sweet potato! I love eating purple sweet potato and have made a few desserts with it, but never thought of this!

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  17. This is so so different from anything I know. I just bought a yucca root from the market. I wonder if it is the same thing as a purple potato. Lovely photos and delicious sounding recipe.

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  18. Parsley Sage16/4/11 9:42 am

    This looks delicious. With either sweet potato. I doubt I can find the gorgeous purple ones here in Cayman but I'm sure going to try. Thanks for sharing!

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  19. That's very healthy!! A very different take to dessert as well! I love both colours-and i'm thinking it's a good way to add more veges to our diet.

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  20. jasminelim16/4/11 9:32 pm

    that's so innovative of you! and it look so lovely and nutritious! (:

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  21. Oh no! Another delicious dessert~~~~. Do you usually eat all of your dessert. With my mom's gene, I really need to watch out and I'm so scared to eat sweet stuff (but that doesn't stop me, but see, that's why I'm not baking yet. =P). Another great recipe and pictures. That spoon that scooped the desert almost go into my mouth! ARRRR

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  22. This definitely had me salivating!

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  23. Bysometimes18/1/12 9:21 pm

    when can you get purple sweet potato in singapore?

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  24. its so difficult to get purple sweet potato.
    which supermarket or wet market should i go to?
    Prime used to sell them some years ago...
    i have not eaten these for the last 5 yrs !!

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  25. Hi, may I know if this pudding can put inside e fridge?

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  26. Hi Ellena ! If I were to warm the milk in a small pot over the stove, how long will you recommend ? thanks in advance !
    - daphne

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Dear All,

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Regards
Ellena (Cuisine Paradise)

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