Steamed almond milk with egg white
Sweet almonds ground into fragrant almond milk, then gently steamed with egg white until silky — a classic Hong Kong dessert that moistens without chilling.
- 40 min
- Serves 2
- Double-steam
- Medium
Why it suits you: Yin-deficient types are prone to a dry mouth and throat as winter begins and need moistening. Sweet almonds moisten the lungs and bowels, egg white is cooling and moist, and steaming makes a silky, gentle dessert — kinder than iced sweets in the dry autumn–winter weather.
Method
Prep 15 min · Cook 25 min- 1Rinse the almonds and rice and soak for 4 hours or overnight; drain.
- 2Blend the almonds and rice with the 500 ml water until very smooth, then strain through a muslin bag or fine sieve to make almond milk.
- 3Bring the almond milk and rock sugar to the boil over low heat, stirring so it doesn't catch. Take off the heat and cool until just warm (about 60°C).
- 4Lightly beat the egg whites without making them foamy, stir slowly into the almond milk, then strain into a heatproof bowl.
- 5Cover with a plate or foil and steam over gentle heat for 15–20 minutes until just set and silky. Serve warm or chilled.
Cautions
- Use only sweet (southern) almonds — bitter (northern) almonds are mildly toxic, so don't add them freely. Avoid if allergic to almonds or eggs.
Chef's tips
- Cool the almond milk until just warm before adding the egg white or it will curdle; covering the bowl keeps the surface smooth.
The TCM view
Sweet almonds are sweet and neutral, moistening the lungs, easing coughs and the bowels; egg white is sweet and cool, clearing the lungs, soothing the throat and moistening dryness; rock sugar moistens the lungs and generates fluids. Mild and moist, it nourishes yin without heaviness.
