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.