PowerBeans Unsweetened Fresh Soya Milk
Pour MARIGOLD PowerBeans Unsweetened Fresh Soya MIlk into a jar. Then whisk in salt and chicken stock powder.
In a separate bowl beat eggs. Then combine both together.
Prepare 4 ramekins or Japanese chawanmushi cups. Split chicken and mushrooms equally into the ramekins.
Strain whisked mixture through a fine sieve and pour into the 4 ramekins and cover with aluminium foils. If using chawanmushi cups just cover with the lid.
Combine wet ingredients with eggs.
Steam on low heat for 10 mins. Leave the steamer cover slightly ajar.
Once egg mixture is slightly set at 10 mins, top with carrot and edamame. This step is to ensure carrot and edamame do not sink to the bottom.
Steam another 5 mins.
Makes 4 servings.
Please note that low heat is necessary to ensure smooth custard.
Susan Tay (cookwithsusan)