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Egg Pudding in a bowl scooped by a spoon
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5 from 9 votes

Chinese Silky Egg Pudding (冰花燉蛋)

Enjoy the EASIEST Chinese Egg Pudding with just 3 ingredients! This dessert has a rich egg taste and is steamed to silky perfection.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Dessert, Lunch, Snack
Cuisine: Asian, Cantonese, Chinese
Servings: 3
Calories: 753kcal
Author: Jeannette


  • Sieve x 2
  • Jug


  • 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)


  • 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.
  • Pour the contents through a sieve into a jug.
  • 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.
  • Cover the bowls with cling wrap or foil. This is optional, but helps to keep any steam droplets from dripping onto the Egg Pudding.
  • 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!


  • 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.
  • You can substitute the water 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.


Calories: 753kcal | Carbohydrates: 32g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 930mg | Sodium: 380mg | Potassium: 345mg | Sugar: 1g | Vitamin A: 1350IU | Calcium: 155mg | Iron: 4mg