![]() Don’t open the lid until the full 10 minutes is over. *Pro Tip 2: The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. A couple of tips: use deeper tart tins, preferably. If your ramekins are thicker, bigger, or made of other materials, do remember to adjust for more cooking time! The egg custard tart recipe below uses a pte sucre style crust to house a rich, just barely custard. ![]() Egg custard tarts are a particularly delicious dessert that first originated in Hong Kong, where they were inspired by the Portuguese pastel de nata. This steamed eggs with milk dessert is very popular in Hong Kong, and also my childhood dessert that I grew up with. If you are not at sea level or the aluminum foil you used is thick, increase the timing to 1 minute. Sometimes the pudding will be served in the shape of a goldfish or koi, which is considered a symbol of good fortune in Chinese culture. ![]() Just in time for me to share some (mostly food-related) snapshots of my trip to Hong Kong. *Pro Tip 1: pressure cooking at 0 minute is not a typo! Keep in mind that it’s cooking as the pressure cooker is building up pressure & it’s still under pressure during the natural release process. It’s almost New Year again Chinese New Year The Year of the Dragon starts on Monday, Jan 23. Pressure Cooking Method: Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick do adjust accordingly to the size & thickness of your ramekins), then 10 minutes Natural Release.Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. Almond jelly is a breeze to make and only calls for milk, ground almonds, water, and gelatin or agar-agar. Made with almond-flavored gelatin and fruit salad swimming in a sweet syrup, it’s a light treat to cleanse the palate. Pour 1 cup (250ml) of cold water in the pressure cooker. Almond jelly is one of the simplest and most popular Chinese desserts around. Have a quick rinse of the inner pot with water.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |