Momi Pudding

Name: Momi Pudding
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Momi; 30g Glutinous rice; 400g milk; 140g Light cream; 55g Soft white sugar; 3 pcs egg

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Momi is also called black glutinous rice. It is very similar to black rice, but it belongs to two types of rice. The rice grains of Momi are larger and fuller than black rice, have strong viscosity, and have particularly high nutritional value.
Black rice and black rice are usually used to make multi-grain porridge, and multi-grain rice is unavoidably boring if you eat too much. Today I used Palma Momi to make this small dessert "Momi Pudding". This is the first time I made a pudding and it was also the first time I ate it. , Plus the tenderness and sweetness of the pudding, it's really special! "

Ingredients

100g Momi
30g Glutinous Rice
400g Milk

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140g Light Cream
55g Soft White Sugar

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3 pcs Egg

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Momi Pudding

1. Wash and soak the Bamamo rice and glutinous rice the night before

2. Don't pour the soaked water, put it directly into the rice cooker and cook it. After the momi is cooked, add 15g soft sugar while it's hot.

3. Stir well and set aside

4. Pour milk, whipped cream and 40g soft sugar into the pot, cook until the sugar melts (about 75 to 80 degrees)

5. Beat 1 whole egg and 2 egg yolks in the bowl

6. Break it up, don't have to send it

7. Then pour the milk slowly (if you pour it in at once, it will form egg flowers), and keep stirring while pouring

8. Filter 2 to 3 times

9. Put the ink rice under the mold first

10. Pour the pudding liquid

11. Cover with tin foil and put it in the baking pan, and pour hot water into the baking pan, the water volume is half of the baking pan; the oven is preheated up and down at 150 degrees, the baking pan is placed in the middle, and it is baked for about 40 minutes

12. The baked pudding can be eaten hot or refrigerated before eating. The taste is very good!

Tips:
1. The temperature of the oven should be adjusted according to the situation of your own oven
2. It is recommended not to make too much at one time. If it is stored in the refrigerator for a long time, the momi will be a bit hard, so it will taste better if it is eaten hot.