Chinese Silky Egg Pudding (冰花燉蛋)

Name: Chinese Silky Egg Pudding (冰花燉蛋)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 250 mL / 1 US cup eggs ((roughly 5 whole eggs)); 500 mL / 2 US cup water ((egg to water ratio is 1:2)); 95 g / 3.4 oz rock sugar ((or to taste))

Enjoy the EASIEST Chinese Egg Pudding with just 3 ingredients! This melt-in-your-mouth dessert has a rich egg taste and is steamed to silky perfection.

For a savory version, check out our Chinese Steamed Egg (蒸水蛋) recipe!

Egg Pudding in a bowl scooped by a spoon

A comforting A-list dessert

When my family and I went on our first trip to Hong Kong, I was smitten by all the desserts. Sure, dishes like Curry Fish Balls (咖喱魚蛋) and Baked Pork Chop Rice (焗豬扒飯) were a delicious treat, but to little ol’ touristy me, NOTHING compared to the sweets.

I always look forward to tong sui (Cantonese for ‘dessert soup’) served at the end of a Chinese banquet, and to find out that in Hong Kong there are RESTAURANTS dedicated to that…

Just incredible.

Unfortunately, we don’t have many of those within reach here in Sydney. So if I want a Black Sesame Soup (芝麻糊) or Snow Fungus Tong Sui (雪耳糖水), I have to ask Mum or make it myself.

And that includes one of my all time favorites – Silky Egg Pudding!

Our homemade version is really just too good to pass. It only needs 3 ingredients (you’ll most definitely have them stocked in your kitchen) and comes together in a few simple steps: mix, pour, steam.

Then, behold: the smoothest, lightest custard full of eggy fragrance from nose to tongue!

Why this recipe works

The Egg Pudding is steamed, then kept warm for an additional 30 minutes to slowly cook through for the smoothest custard.
Using water highlights the egg flavor.
Rock sugar keeps the sweetness mild, which pairs perfectly with this simple dessert.

What you’ll need

Eggs in a measuring cup along with a measuring container of water and rock sugar in a bowl

About the ingredients

We used water for this Egg Pudding recipe, but you can substitute it for milk if you’d prefer a creamier texture. Just keep in mind that milk does have flavor and will dilute the egg taste.

Rock sugar is the preferred sweetener for Cantonese desserts, but if that’s not available then regular sugar will work just as well. Make sure to adjust to preference.

How to make this recipe

Mixed eggs in a measuring cup with a fork in it

Gently whisk the eggs until it comes together.

Note: Avoid whisking too much, otherwise it will become frothy and the foam will be difficult to remove.

Melt the rock sugar in the water until it has just dissolved, then let the liquid cool to room temperature.

Mix the sugar water and eggs together until well combined.

A sieve straining eggs over a measuring cup

Pour the contents through a sieve into a jug.

A large spoon scooping foam off an egg mixture in a measuring cup

Scoop the foam from the top of the mixture.

Use a new sieve to strain the liquid into heat-proof bowls. Use a spoon to scoop any bubbles or foam from the top.

Uncooked egg pudding in bowls covered in glad wrap

Cover the bowls with cling wrap or foil. This is optional, but helps to keep any steam droplets from dripping onto the Egg Pudding.

Egg Pudding in bowls covered with glap wrap in a bamboo steamer

Set up your steamer, bring the water to a boil and steam the dishes on medium heat for 10 minutes, then turn off the heat and let it slowly cook for another 30 minutes.

Take the bowls out and remove the cling wrap.

Serve hot or cold as is!

Recipe FAQs

Can I make this in a microwave?

Yes, you can! I would suggest microwaving it with a lid for 3 minutes, then check its consistency. If it’s cooked through, take it out. Otherwise, microwave it at 15 second intervals until ready.
It won’t be as smooth as steaming, but you’ll definitely have a quick dessert in your hands!

Why isn’t my Egg Pudding smooth?

The silky texture of this dish can be affected by a few things, including the amount of foam and bubbles in it, the temperature it was cooked with and how long it was cooked for.
Try to remove as many bubbles as you can and try not to get the heat too high as this will make the egg puff and overcook. Also, cooking the eggs for too long can lead to a harder consistency.

Tips for the silkiest results

Don’t over whisk. Beat the eggs gently until they have just come together because the more you whisk, the more air bubbles pass through.
Use filtered water. Any minerals in tap water can cause the Egg Pudding to become grainy and will affect its smooth texture.
Use rock sugar shards. Keep the sugar pieces smaller so they melt faster (I put them in a ziplock bag and beat at them with a rolling pin). This will keep the water level closer to its original amount and prevent it from evaporating too much.
Avoid opening the lid while steaming is in progress. It may be tempting to check to see if the dish is ready, but taking the lid off will release some of the heat. As a result, part of the eggs could be cooked at a different temperature.

Three bowls of Egg Pudding next to spoons and a bowl of rock sugar

Dive into these homemade desserts!

Sago Soup With Taro (西米露) – Creamy and perfectly nutty, your family will love this Cantonese classic.
Snow Fungus Dessert Soup (雪耳糖水) – This is a light and simple tong sui for a refreshing spoonful.
Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包) – If you love baking, don’t miss our most searched for dessert. You’ll get a gorgeous runny yolk center enclosed in a fluffy bun.
Yum Cha Mango Pancakes (芒果班戟) – When I’m missing the dim sums, I can always count on a fresh dose of these!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!