Egg Custard Dumplings
Enjoy soft and creamy egg custard dumplings, a delightful dessert with a rich, sweet filling wrapped in a soft dumpling skin. Perfect for special occasions!
Ingredients
For the custard:
- 2 egg yolks
- ¼ cup sugar
- ½ cup milk
- 1 tbsp cornstarch
- ½ tsp vanilla extract
For the dumpling dough:
- 1 cup glutinous rice flour
- ¼ cup water
- 1 tbsp sugar
- ½ tbsp vegetable oil
Instructions
For the custard:
- In a mixing bowl, combine egg yolk, sugar, cornstarch, milk, and vanilla extract and whisk to smooth.
- Pour the mixture into a pan and cook it up on low heat, stirring it all the time until it is thickened well.
- After it cools, shape the custard into small balls, or a ring. Then put the custard in the freezer for 20 minutes.
Dough-making:
- In a mixing bowl, add in glutinous rice flour along with sugar, a dash of water, and a spoonful of oil. Next, mix well until the dough is soft and it is lump-free.
- Break up the dough into small balls and flatten each.
- For each piece of dough, put a custard ball on it as if to put a crease and press to close.
- Boil a pot of water. Put the dumplings in the water and let them cook until they are afloat (5 minutes).
- Then take and serve them hot, yummy egg custard dumplings.
Notes
- If the custard is too soft, freeze it longer before wrapping.
- Seal the egg custard dumplings tightly so the custard doesn’t leak out while boiling.
- Serve with a drizzle of honey or coconut milk for extra flavor.
- Use cornstarch while shaping the dumplings to prevent sticking.