Gluten-free | Sugar-free | Dairy-free | No added fats or oils
Prep time: 10 minutes
Steam time: 15 minutes
Whenever I travel, I like to immerse myself in the local cuisine. It is one of the most exciting parts of travelling, and you can learn so much about the geography of the land by what people eat and how people cook.
While globetrotting, you'll find me visiting markets, buying produce and eating where the locals eat, which is one of my greatest food joys in life. And, such was the case the first time I visited Hong Kong.
Having heard about steamed ginger milk pudding/ ginger milk curd (姜汁炖鲜奶), which is a Cantonese speciality, I tracked it down. After my first spoonful, I fell in love with the delicate texture and decided it was my duty to all of us to create a healthy version of this delicious pudding.
My version of the famed steamed pudding is free from sugar, gluten and dairy and has no added fats or oils. It can be served hot or cold and is insanely simple to make!
Hints, Tips & Tricks
This recipe calls for ginger juice. You can make your own by finely grating fresh ginger and then pushing it through a fine-mesh strainer with a spoon. Alternatively, you can purchase pure ginger juice from your health food store. I use a brand called The Ginger People, organic ginger juice.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health. It's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
This delicious silky dessert can be served hot or chilled.
- 4 egg whites
- 4 tbsp inulin powder
- Pinch salt
- 450 ml (15 fl oz) coconut milk
- 3 Tbsp ginger juice (please see above)
- 8 tbsp fresh or defrosted berries, to serve
- 2 tbsp coconut milk
- 1 tbsp inulin powder, to serve
- Heat a large pot of water with 10cm (4 inches) of water and place a steamer dish on top of the pot. Place the lid on the pot and build the steam up in the pot on medium heat.
- Into a mixing bowl, whisk together the egg whites with the inulin powder and salt. Whisk in the coconut milk and ginger juice and then strain through a fine-mesh strainer.
- Evenly pour the liquid into four small heatproof pudding bowls or large ramekins and skim the bubbles off the top of the liquid.
- Wrap the bowls tightly in cling film, place the bowls carefully into the steamer, and steam for 15 minutes or until the pudding is firm but still jiggly.
- Serve the puddings hot (or chill and serve cold) with berries, a drizzle of coconut milk and a dusting of inulin.