Steamed eggs, a.k.a. Dundan! There's a number of varieties of Dundan, ranging from sweet to savory. We wanted to show you a coconut dundan that's popular in Hong Kong dessert shops, and is one of our favorite steamed egg dishes.Recipe over here on Reddit:https://www.reddit.com/r/Cooking/comments/7u0opb/recipe_coconut_steamed_eggs_a_hong_kong_dessert/And by popular demand... the super-brief cliff note version of that recipe. INGREDIENTS: 1. Young coconuts, two (0:24) 2. Coconut water, 200g (1:48) 3. Four medium eggs (1:50) 4. Whole milk, 200g -or- 100g coconut milk mixed with 100g milk (1:54) 5. Sugar, 30g (1:57) PROCESS:1. Prepare the coconut and drain out the coconut water. (0:24 and 1:12 respectively)2. Steam the coconuts for 5-10 minutes (1:31)3. Mix together the eggs, coconut water, milk (or coconut milk + milk mixture), and sugar… whisking it all together super well. (1:48)4. Strain the egg mixture four times, then strain into the pre-heated coconuts. (2:20)5. Put the ‘top’ of the coconut back on, then wrap the top tightly with aluminum foil (2:41)6. Steam the dundan for 20 minutes, then shut off the heat and let it sit in the steamer for another 30 minutes. (2:46)Outro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
