Steamed Milk Pudding with Boba Pearls
Melt in mouth steamed milk pudding with boba pearls
This pudding marries the chewy, cloud-like texture of boba with a silken milk base that's as simple as it is satisfying-proof that comfort can be crafted from humble ingredients. The key? Let the steaming process coax out the sweetness of the pearls and eggs without overcomplicating things, a lesson in restraint that every home cook can trust.
Instructions
- 1
Bring a large pot of water (Recommend 10 times in volume) to a rolling boil.
- 2
Add the tapioca pearls to the boiling water. Stir the tapioca pearls gently to prevent them from sticking together. Cook for 20 minutes or 5 minutes for quick boba pearls on medium heat.
- 3
Turn off the fire and cover the lid; set aside for another or 5 minutes, as required by the package.
- 4
Then remove the excess water, add the remaining sugar and a very small pinch of salt. Cook until the sugar is completely dissolved. Set aside.
- 5
Add of brown sugar with 1 tablespoon of water. Heat over a low fire until the sugar melts.
- 6
Then add 1 cup of milk. Mix well. Set aside to cool down completely.
- 7
Prepare a slight bow, crack two eggs with a squeeze of lemon juice.
- 8
Slowly pour the egg mixture into the milk while stirring continuously.
- 9
Strain twice through a sieve to remove any pulp and get a smoother texture. Pour into a bowl, then cover with a lid or aluminum foil or use a small plate like me. Once the water boils, steam for 10 minutes, then turn off the heat and let it sit (covered) for another 5 minutes.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the gentle steam meld the creamy pudding with the chewy boba pearls, a harmony of textures that whispers of patience and care-savor each bite as a testament to the quiet art of cooking.
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