Sweet chinese dessert with Eggnog

For those who is hesitate to consume eggnog because of the raw egg ingredient or having too much left over of eggnog after party, here is a super easy recipe to prepare an impressive Chinese dessert in 15 minutes using eggnog.

What you need is eggnog and an egg, plus the help of a steamer. Beat the egg in a bowl and pour eggnog to the top of the bowl, covered with aluminium foil or plastic sheet and steamed for 15 minutes. No extra sugar is needed, but the egg is needed otherwise only the eggnog cannot be solidify. The outcome is something very similar to a traditional Chinese sweet dessert – steamed egg, very silky and smooth texture after all.

Quebec Eggnog - Lait de poule

Quebec Eggnog – Lait de poule

Before steaming

Before steaming

After 15 mins of steaming, super silky and smooth texture of sweet steam egg is ready.

After 15 mins of steaming, super silky and smooth texture of sweet steam egg is ready.

Fondue Folie in Sherbrooke

In case you are travelling in Quebec, you gotta try the Quebec style fondue. It listed third on my MUST-EAT list after the famous smoke meat and poutine. The Fondue Folie in Sherbrooke is a restaurant speciality in fondue food, from starter to desert with a reasonable wide range of choices in their menu. I highly recommend you make a reservation for your dinner because the restaurant is quite fully booked, yet you can try your luck if you come really early, like before 6pm. And do spare yourself at least two good hour to enjoy the dinner.

Fondu Folie in Sherbrooke

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So after a few more times brewing of Kombucha….

After a few more times brewing Kombucha, I managed to get a thicker Kombucha culture, around 0.5cm, that give me nicely fermented tea in 5 days. But yes, I am making like 2L max each time, not a lot of liquid to start with.

Close up of the Kombucha culture

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Making of Kombucha – Fermentation using a home-made scoby

After almost two weeks in preparing a kombucha scoby from a commercial bottled Kombucha, I obtained a very smooth, pale yellow scoby to start my very own home brewed Kombucha. I used Twinings’s White tea and Dutch Baby’s glucose as my tea base for the fermentation process.

My first Kombucha scoby

To see the making process, please click Making of Kombucha tea which is a video posted on YouTube, featuring photos of various steps during my preparation of Kombucha.

Preparing the mother for a living tea – Kombucha scoby preparation

After researching even just a few informations about Kombucha, I have already fallen in love with its amazing “living” nature and the easiness of preparing one by yourself. There are bunches of recipes available on the web, but few sources mentioned about where to get the Kombucha scoby locally. Scoby, also thought as the “mother” of the Kombucha culture. There are a few online stores that sell a Kombucha Starter kit that include the glass container, the ingredients and also the Kombucha culture. For that, one can proceed with the fermentation process right away without preparing the scoby, which usually take a week to two. For person like me who want to have more control and fun with the preparation process, I decided to go in a slow and inexpensive way. In a recent visit to an organic food store, I bought the Rise Kombucha which has four favours. A detailed receipt has been put on the Rise Kombucha website.

Rise Kombucha

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