Steamed egg whites are smooth and nourishing, making them a favourite for many. Will adding some purple sweet potato make you love it even more?
Coconut egg white pudding is one of my favourite desserts. Perhaps it’s because BigBoy’s constitution is naturally heat-prone, and coconut helps to alleviate dryness and heat. Plus, I already love drinking coconut water for its refreshing and thirst-quenching qualities. This time, I’m using coconut to make a nourishing and beautifying dessert—egg white pudding. I’ve also added a touch of creativity by incorporating purple sweet potato, giving the dessert a more dreamy appearance.
Will it be troublesome to fully incorporate purple sweet potato into the egg white? Not at all. To ensure the purple sweet potato is evenly mixed with the egg white, we can use purple sweet potato powder. This powder is generally available at baking supply stores and is quite affordable—usually around ten dollars for a package that can be used multiple times, making it very convenient. Of course, to enhance the texture, we also add some fresh purple sweet potato and taro balls, which makes the dessert even more special. Check out the short video below to see the process of making this Purple Sweet Potato Coconut Egg White Pudding, and scroll down for the written recipe to choose from.
Ingredients
Coconut Shell | 2 each |
|---|---|
Coconut water | 160ml |
Milk | 160ml |
Egg White | 4 each |
Purple Sweet Potato | 150g |
Purple Sweet Potato Powder | 10g |
Sugar | 10g |
Taro Balls | 80g |
Steps
1.
Peel and dice the purple sweet potato, then steam for 10 minutes.
2.
Cut off the top of the coconut, turn it upside down, and use the tip of a knife to cut around the edge of the coconut lid. Strain the coconut water and set aside (since the recipe only requires 160 ml, you can save the extra coconut water for drinking).
3.
Mix Hokkaido 3.6 milk, sugar, and purple sweet potato powder over medium-low heat until the mixture is melted and combined, then remove from heat and let cool for 15 minutes.
4.
Separate the egg whites and egg yolks into two bowls (the egg yolks can be saved for other uses, such as making tiramisu).
5.
Add the milk mixture and coconut water to the egg whites, mix well, then strain to remove any bubbles.
6.
Place the coconut shell into a suitable-sized bowl for stability. Pour the coconut purple sweet potato milk mixture into the coconut shell, filling it about 7-8 full. Add an appropriate amount of steamed purple sweet potato pieces.
7.
Cover the coconut shell with plastic wrap, leaving a small gap to allow steam to escape. Steam in boiling water for 35-40 minutes.
8.
Just before the coconut pudding is done, cook the taro balls in boiling water for 2-3 minutes or until they float to the surface, then remove.
9.
Finally, place the taro balls on top of the purple sweet potato egg white pudding and sprinkle with a little purple sweet potato powder before serving.
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