- 250ml milk
- 100ml rice wine
Add milk into a pot. Simmer for 9 minutes over small heat. Add a little sugar and cook until melted. Turn off the heat and allow to cool. Remove milk skin on the surface.
Pour the boiled milk into a bowl. Then pour into rice wine (The ratio of rice wine and milk= 1:3). Stir evenly. Use a spoon to skim foam. Cover with a plastic wrap.
Steam the bowl over a small fire for 20 minutes.
Remove the milk custard from the heat. Allow to cool. Store in a fridge for 3 hours until set. Top with raisins and crushed peanuts. Serve.