Prepare and measure all of the ingredients.
Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
Meanwhile, using a fork, beat the eggs gently but thoroughly. Do not use an electric mixer as this will create too much foams or bubbles which will prevent the surface of pudding from being smooth.
Add in the milk mixture.
Stir to mix well.
Strain the egg mixture through a sieve to remove bubbles formed through mixing.
Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
Then cover the bowls tightly with cling wrap or foil.
Meanwhile prepare steamer by bringing water to a boil. Place the steaming bowls onto steamer.
Cover and steam them for 12 minutes on medium high heat, or until the egg custard is set. While steaming, lift the lid up a bit and let some steam to escape, if possible every 4 minutes.
And we're done! Remove from steamer.
Serve them either hot or cold. More details at www.huangkitchen.com/steamed-…. For more, like us on Facebook & get updates on our latest recipes at www.Facebook.com/huangskitchen