milk and egg mash

How to Make Milk and Egg Fermented Rice (Niunai Jidan Laozao)

Milk and Egg Fermented Rice, a beloved Chinese dessert, combines creamy milk, tender eggs, and sweet fermented rice (jiuniang) for a comforting treat. Here’s a simple guide to making it at home.

Ingredients: 200ml fresh milk, 100ml fermented rice liquid, 1 egg, 1 tbsp sugar (adjust to taste), a pinch of dried osmanthus (optional), and chopped nuts for garnish.

Steps:

1. Prefer the milk: Gently heat the milk in a small saucepan over low heat until warm (do not boil). Remove from heat and stir in sugar until dissolved.

2. Prepare the egg: Beat the egg in a bowl, then slowly pour the warm milk into the egg while stirring continuously to create a smooth mixture.

3. Cook the mixture: Return the milk-egg blend to low heat, stirring constantly until it thickens slightly (about 3–5 minutes). Avoid high heat to prevent curdling.

4. Add fermented rice: Stir in the fermented rice liquid and dried osmanthus (if using). Simmer for 1–2 minutes until fragrant.

5. Serve: Pour the dessert into a bowl, garnish with nuts, and enjoy warm or chilled.

Tips: For a richer flavor, use whole milk; for a smoother texture, strain the egg mixture before cooking. Fermented rice can be found in Asian markets or homemade. This versatile dessert is perfect for breakfast or as a comforting dessert!