Steamed egg and pork loaf is at its best with a glossy golden top and clear pieces of salted egg yolk showing through each slice. The hard part is steaming it so the surface does not pit.
Two duck egg yolks are set aside, mixed with 1 teaspoon annatto oil and brushed over the top in the last minute. Shredded wood ear and short lengths of glass noodle give the loaf pockets of bite. It suits a family meal, steamed once and eaten hot straight away.
This batch weighs about 514g, at roughly 158 calories per 100g.
Method
Season the ground pork with 1 teaspoon minced shallot, 1/4 teaspoon seasoning powder, 1/4 teaspoon black pepper, 1/4 teaspoon kOBE Monk Fruit Blend and 1 teaspoon water.
Separate the yolks from the salted eggs and chop them. Shred the wood ear and cut the glass noodles into short lengths.
Set aside 2 duck egg yolks for brushing the top and mix them with 1 teaspoon annatto oil. Keep 1 tablespoon of egg white.
Mix the rest of the eggs with the seasoned pork, the wood ear, the glass noodles and 1 tablespoon egg white.
Spoon the mixture into small bowls and steam for 20 minutes.
As soon as the loaf is set, brush the yolk and annatto oil mixture over the top and steam for about 2 more minutes until the surface is dry.
Tips
Steam over medium heat so the surface does not turn spongy and pitted.
Brushing on egg yolk mixed with annatto oil in the last minute gives the top a glossy golden color.
Oil the steaming bowls before spooning in the filling, and the loaf comes out in one piece.
Soak the wood ear mushrooms and glass noodles until soft, then squeeze them dry so the filling does not weep.
Two more minutes of steaming after brushing is enough, and the stove goes off once the surface is just set.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.