Hong Kong / Desserts

Steamed milk pudding

Name: Steamed milk pudding
Prep time: 15 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 500 ml milk; 4 egg whites; 60 g sugar; 0.5 tsp vanilla extract

A home-cooking adaptation of steamed milk pudding, with practical ingredients and clear steps.

Prep15 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

500 ml milk
4 egg whites
60 g sugar
0.5 tsp vanilla extract

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Warm milk with sugar until dissolved, then cool to lukewarm.
Stir egg whites gently without whipping and blend with milk and vanilla.
Strain into four heatproof cups, cover with foil and place in a steamer.
Steam gently for 15–20 minutes until fully set and centers reach 71°C; cool slightly before serving.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Simplified milk pudding, without a traditional double-skin technique.

Allergen notes

Milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 154 kcal
Protein: 7.4 g
Carbs: 21.5 g
Fat: 4.3 g
Fibre: 0.0 g
Total sugar: 21.9 g
Sodium: 105 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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