Ingredients
- 250ml milk
- 100ml rice wine
- sugar
- raisin
- peanuts
Directions
Kitchen tips
#1 Use Chinese sweet rice wine to make the best taste.
#2 Before adding rice wine, the cooked milk should be fully cooled. Otherwise, the milk custard will set early. And it will be less tender and aroma.
#3 The best ratio of rice wine and milk is 1:3. For a solidified texture, you can adjust the ratio of rice wine and milk to 1:2.
Steps
1 Done 15 minutes | 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. |
2 Done 5 minutes | 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. |
3 Done 20 minutes | Steam the bowl over a small fire for 20 minutes. |
4 Done 180 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. |
