Steamed Egg Custard Dessert – Instant Pot Chinese Recipe

3 Comments

Leave a Reply
  1. Angela: thank you for the video. I am a bit unsure of the amount of hot and cold water needed for the recipe. Is it 1.5 cups to melt the rock sugar and then one cup to cool downIs there a recipe I can find ? Thank you

  2. Wow – this looks really delicious! I'd love to try it, but I'm not familiar with rock sugar, or where to find it. Do you know if it is possible to substitute brown or white sugar? If so, would it still be half a cup? You've got some great recipes, and your videos are very clear and easy to follow. Thank you – I've been enjoying exploring them.

Leave a Reply

Your email address will not be published. Required fields are marked *