Black Sesame Steamed Milk Custard

Ingredients

• 40 g black sesame seeds (Wash thoroughly before blending)
• 50 g glutinous rice (Wash before blending)
• 300 ml water (For blending the sesame and rice)
• 10 g rock sugar
• 2 egg whites (Separate from the yolks; approximately 66 g egg white)
• 100 ml milk
• dried osmanthus flowers (For sprinkling; use a small pinch or garnish to taste)

Steps

1. 1

   Wash the black sesame seeds and glutinous rice thoroughly, then drain them.

2. 2

   Put the washed black sesame seeds and glutinous rice into a high-speed blender. Add 300 ml water and 10 g rock sugar.

3. 3

   Select the soy milk setting and blend or cook until the mixture becomes a smooth black sesame paste.

4. 4

   Pour the hot sesame paste into a heatproof bowl and set it aside to cool until it is no longer very hot. This prevents the egg whites from scrambling when they are added.

5. 5

   Crack two eggs into a separate bowl and separate the yolks from the whites. Reserve the yolks for another use.

6. 6

   Add 100 ml milk to the egg whites and whisk gently until evenly combined. Avoid incorporating excessive foam for the smoothest custard.

7. 7

   Strain the milk-and-egg-white mixture through a fine sieve to remove lumps and bubbles.

8. 8

   Pour the strained milk mixture over the cooled black sesame paste and mix gently until combined. If the source's wording refers to pouring onto the surface of the sesame mixture, pour slowly to avoid creating bubbles.

9. 9

   Cover the bowl with a lid or heatproof covering to prevent condensation from dripping onto the custard.

10. 10

    Bring water in a steamer to a full boil. Place the covered bowl in the steamer, cover, and steam over boiling water for 15 minutes.

11. 11

    Turn off the heat and let the bowl rest, covered, in the steamer for 5 minutes so the custard can finish setting gently.

12. 12

    Remove the cover carefully, check that the custard is set with a slight jiggle, and sprinkle dried osmanthus flowers over the top before serving warm.

Notes

The transcript states to separate the egg yolks and use the egg whites with the milk; reserve the yolks for another recipe. Straining is important for a finer, silkier texture. The original wording around pouring the milk mixture is unclear, so it is interpreted as pouring it over the cooled sesame paste. This dessert is not a proven treatment for hair loss or a substitute for medical care.

Nutrition per serving

• dessert
• steamed
• Chinese
• East Asian
• vegetarian
• high-protein
• silky custard
• black sesame