Tai Chi Hawthorn Milk Pudding
Cantonese wedding banquet dessert: steamed hawthorn is blended with fresh milk to create a red-and-white dual-color pudding, arranged in a taiji (yin-yang) pattern.
Ingredients
Hawthorn (steamed until melted)
100g
Fresh milk (heated until just simmering)
500g
Sugar (dissolved)
450g
Wet starch (for thickening)
75g
Boiling water (for cooking the sugar and milk, plus a small amount for steaming the hawthorn)
1000g
Instructions
1
Steam the hawthorn
Place the hawthorn in a clay pot with a small amount of boiling water, put it into the steamer, and steam until melted.
2
Make the two-tone milk
Pour the boiling water into a pot, add the sugar, and heat until the sugar dissolves. Add the fresh milk and heat until just simmering, then add the wet starch and stir until smooth to form a white milk pudding. Remove two-thirds of it and place it in a serving bowl. Add the steamed, melted hawthorn to the remaining milk pudding in the pot and stir until evenly mixed to form a red hawthorn milk pudding.
3
Shape into the tai chi pattern
Pour the hawthorn milk pudding from the side into the opposite side of the white milk pudding in the bowl, pushing the white pudding toward the rim so that each color occupies half of the bowl's surface area, forming a tai chi shape.
