milk coix pudding
Coix seed water is beneficial to water and eliminate edema. For a good drink.
Recipe Recommendations
- glutinous rice 30 grams
- milk 250 ml
- eggs of 2
- rock sugar 20 grams
- white sugar 110 grams
- sweetening
- cook
- several hours
- simple
Steps for milk coix pudding
1
After rinsing the coix seeds, soak them in cold water for more than 3 hours.
2
Pour the coix seed and rock sugar into the pan, add 1000 grams of water, boil over medium heat, and turn to low heat and cook for 30 minutes or until the coix seed is soft.
3
Remove the coix seeds from the coix seeds water and drain for later use.
4
Put the milk to room temperature, add the sugar, and stir well.
5
Add eggs to the milk and stir well and blend completely.
6
Sift the stirred milk and egg liquid three times to make the taste more tender and smooth, and then let stand for later use.
7
Pour 80 grams of sugar and 20 grams of water into a small pot and heat over medium heat.
8
When the sugar water melts and finally turns light amber, turn off the heat immediately.
9
Pour the caramel liquid into the pudding mold while it is hot.
10
Mix the coix seed into the milk and egg mixture.
11
After the caramel liquid solidifies, pour the milk and egg liquid into the mold.
12
Place the mold in a steamer, add boiling water, and steam for 4 to 5 minutes or until the pudding solidifies. Cool the steamed pudding and place it in the refrigerator before serving.