Another Hong Kong style dessert I must try. I made the steamed egg custard the other day and now I made the milk custard. I used some coconut milk and it tastes great. It's suppose to be healthy too!
1 cup milk
1/2 cup coconut milk
2 egg whites
15 slices of ginger
3 tbsp sugar
1. Boil the coconut milk with ginger and sugar. Remove from heat and slowly add in the milk. Strain to remove the ginger. Try to squeeze out the ginger juice.
2. When milk is cooled then add into the egg whites. Using a fork to beat the egg whites and milk together. When almost all egg whites dissolve then strain again. Careful not to beat too hard to cause bubbles.
3. Pour the milk into 4 bowls and then cover with aluminum foil. Steam for 20 minutes.
4. Serve hot or chilled.