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HK Steamed Egg or Tan Tan

 
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sat Sep 03, 2005 2:17 pm    Post subject: HK Steamed Egg or Tan Tan Reply with quote



Ingredients: (2 cups as in photo)
60ml water
1.5 tbsp sugar
115ml milk
1 egg (beaten)

Method:
1. Add boiling water into sugar and stir till sugar dissolved. Leave aside to cool.
2. Add milk and egg into cooled sugar solution.
3. Strain mixture into 2 cups or small bowls. Let the egg mixture stand till bubbles disappear. Cover with foil.
4. Steam on low heat for 10 - 11 minutes.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Sep 03, 2005 3:22 pm    Post subject: Reply with quote

Florence

they sell this in Chinatown Singapore. Costs S$2 per bowl. And super sweet. :shock: island I was so put off by it. thus, not interested to learn to make but was curious of what goes into making it..so had to ask my boss.

I have never tasted the steamed milk..will try that.

Thanks for posting the recipe. Razz
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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hugbear
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Joined: 11 Sep 2004
Posts: 288

PostPosted: Tue Sep 06, 2005 9:12 am    Post subject: Reply with quote

Hi Florence, I have tried your tan tan and the texture is very smooth. Thanks for sharing the recipe with us. Here is a pix of it.


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LeeLee
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Sep 06, 2005 10:31 am    Post subject: Reply with quote

Lee Lee

u very fast leh..! coffee
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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hugbear
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Joined: 11 Sep 2004
Posts: 288

PostPosted: Tue Sep 06, 2005 10:52 am    Post subject: Reply with quote

Gina wrote:
Lee Lee

u very fast leh..! coffee


:lol: Sunday nite nothing to do so just try out this recipe lor.
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LeeLee
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Tue Sep 06, 2005 11:52 am    Post subject: Reply with quote

Nice...
What kind of milk can we use for this recipe?
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Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Tue Sep 06, 2005 1:01 pm    Post subject: Reply with quote

Karrine wrote:
Nice...
What kind of milk can we use for this recipe?


I used those packet skim milk. Very Happy
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Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Tue Sep 06, 2005 1:03 pm    Post subject: Reply with quote

hugbear wrote:
Hi Florence, I have tried your tan tan and the texture is very smooth. Thanks for sharing the recipe with us. Here is a pix of it.



Wow! Hugbear, you are quick hands quick legs ar!

Looked very smooth too! Very Happy
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hugbear
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Joined: 11 Sep 2004
Posts: 288

PostPosted: Tue Sep 06, 2005 11:15 pm    Post subject: Reply with quote

Thanks Florence, I won't be making a lot of this as my dh and dss don't like steamed egg that is sweet. They prefer the chawamushi type. Ended up only me and my maid ate the steamed eggs. :lol:
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LeeLee
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PutuPiring
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Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Wed Sep 07, 2005 12:42 am    Post subject: Reply with quote

hugbear wrote:
Thanks Florence, I won't be making a lot of this as my dh and dss don't like steamed egg that is sweet. They prefer the chawamushi type. Ended up only me and my maid ate the steamed eggs. :lol:


My daughter doesnt like the eggy smell nor sweet taste but when I put in cocoa powder , then after steaming ,chill it.. she loved it. Sometimes I even use my torch to burn a sugar crust on..it makes a much lighter version of creme brulee.
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Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Wed Sep 07, 2005 7:27 am    Post subject: Reply with quote

hugbear wrote:
Thanks Florence, I won't be making a lot of this as my dh and dss don't like steamed egg that is sweet. They prefer the chawamushi type. Ended up only me and my maid ate the steamed eggs. :lol:


Not a favourite with my family members too!

Actually, I made only 2 small cups as in photo! Very Happy
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hugbear
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Joined: 11 Sep 2004
Posts: 288

PostPosted: Wed Sep 07, 2005 3:00 pm    Post subject: Reply with quote

Florence wrote:
hugbear wrote:
Thanks Florence, I won't be making a lot of this as my dh and dss don't like steamed egg that is sweet. They prefer the chawamushi type. Ended up only me and my maid ate the steamed eggs. :lol:


Not a favourite with my family members too!

Actually, I made only 2 small cups as in photo! Very Happy


Ya, I made three small cups (the Japanese tea cup) and there is still one more cup in the fridge. My maid and I waiting for each other to finish it up. LOL. One of my friends made this and chilled it. Before serving, she dust some cocoa powder on top. Not bad too.
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LeeLee
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genie47
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Joined: 15 Jun 2005
Posts: 44

PostPosted: Wed Sep 07, 2005 11:13 pm    Post subject: Reply with quote

Basically this tan tan is actually custard. Yes. Custard. For all intents and purposes, custard is defined as a mixture of milk and beaten egg that is baked or steamed to gel.

Many factors define how it will taste or the firmness. Sugar is one ingredient but the main factor is the concentration of milk solids.

Using whole milk will produce something akin to steamed egg/water mix that is used as a dish for dinner except that this is richer.

Fat also plays a part. More fat, more solid looking gel. So using skimmed or low fat milk will produce a thinner gel. Using yolks alone will produce a very firm gel because the yolks have the most fat. White will produce a tin gel.

The most potent milk for this that leaves a very nice sweet taste is evaporated milk. Very very sinful dessert results. Evaporated milk is very concentrated in milk solids and fat.

Feel free to play around with the ingredients. I myself make this out of whole eggs and evaporated milk.

I do use condensed milk for this but when I do, it is for bread pudding. :twisted: Its a killer I tell you.
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hugbear
Kitchen Hand


Joined: 11 Sep 2004
Posts: 288

PostPosted: Thu Sep 08, 2005 12:22 am    Post subject: Reply with quote

genie47 wrote:
Basically this tan tan is actually custard. Yes. Custard. For all intents and purposes, custard is defined as a mixture of milk and beaten egg that is baked or steamed to gel.

Many factors define how it will taste or the firmness. Sugar is one ingredient but the main factor is the concentration of milk solids.

Using whole milk will produce something akin to steamed egg/water mix that is used as a dish for dinner except that this is richer.

Fat also plays a part. More fat, more solid looking gel. So using skimmed or low fat milk will produce a thinner gel. Using yolks alone will produce a very firm gel because the yolks have the most fat. White will produce a tin gel.

The most potent milk for this that leaves a very nice sweet taste is evaporated milk. Very very sinful dessert results. Evaporated milk is very concentrated in milk solids and fat.

Feel free to play around with the ingredients. I myself make this out of whole eggs and evaporated milk.

I do use condensed milk for this but when I do, it is for bread pudding. :twisted: Its a killer I tell you.


Thanks for your tips. We learn something new everyday. :lol:
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LeeLee
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sooeelee
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Joined: 11 May 2006
Posts: 3
Location: Melbourne, Australia

PostPosted: Mon Oct 23, 2006 1:11 pm    Post subject: Steamed Tan Tan Reply with quote

Made this last night. Modify a little cos the other day I had it in Jackie's Kitchen (Melbourne). Added 2 tsps freshly squeezed ginger juice and 55 ml of water instead. It was very delicious ..... great for a winter night !
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babyphat2022
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Joined: 05 Dec 2004
Posts: 54
Location: Toronto, Canada

PostPosted: Mon Jan 14, 2008 12:49 pm    Post subject: Reply with quote

is this suppose to be good for the skin??
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Rendy
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peggy
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Joined: 04 Oct 2006
Posts: 5

PostPosted: Sat Feb 16, 2008 10:10 pm    Post subject: TanTan Reply with quote

you can add some ginger juice and a teaspoon of brandy to make it taste better
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evonteddy
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Joined: 27 Oct 2010
Posts: 2

PostPosted: Wed Oct 27, 2010 6:19 pm    Post subject: Reply with quote

Hi AM new here....Smile

Thanks for sharing this recipe..my mom love HK Tan Tan very much..she been asking to make for her..
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