A dessert of steamed ginger eggs


Desserts in Thailand tend to be very cloying, but this dessert is a very different dish, coming originally from Japan.  It is a light and sweet dessert and the presentation of this is important, as it is with most Japanese dishes.  The strawberry can be substituted with any fruit in season.

Ingredients Serves 4
Fresh eggs 6
Ginger root (grated) 2 tbspns
Sugar 4 tbspns
Sake (or sherry) 3 tbspns
Corn flour 1 tbspn
Sesame oil 1 tbspn
Mint leaves 4
Strawberries 4

Cooking Method

In a bowl mix the finely grated ginger root, sugar, sake, two tablespoons warm water and corn flour.  Stir until the sugar has dissolved.

In another bowl beat the eggs and then whisk in the sweet ginger mixture. Divide into four small dessert dishes and cover each dish with aluminium foil.

Prepare the steamer with several liters of water and bring to the boil.  Place the dessert dishes in the steamer and cover and cook for 10-12 minutes.

Remove from the steamer and remove the aluminium foil.  Slice one strawberry for each dish and place on the top of the cooked egg mixture and add the mint leaves as garnish.

Serve lukewarm.