This is one of my favourite kitchen appliances. It’s easy to use and versatile: cook rice, steam veggies and fish, re-heat meals (without drying the food)… Ours also has a “warming” option to keep food warm.
A lot of Taiwanese or Chinese desserts can be made with just a pot and a Tatung steamer.
The first dessert I made with the steamer is 綠豆薏仁湯 (Mung Bean Job’s Tear Soup). It’s refreshing for those hot summer days. You can also have this hot in the winter.
About Job’s Tear: http://www.tastehongkong.com/ingredients/jobs-tears-aka-coix-seeds
Water (depends on how much you are making and how “soupy” you want this)
Rock candy (冰糖)
Soak the mung beans and job’s tear overnight. Put mung beans, job’s tear and water in the steam. Cook in the steamer for 40 minutes. Add the sugar, then cook for another 10 minutes.
200 g of tapioca (small, white ones)
10 cups of water
approx 10 tbsp of sugar
1 can of coconut milk
Of course, you can adjust this to your liking. I added less sugar than the original recipe called for.
I can’t find the original recipe.
Peel and cube the taro. Put it in the steamer with water, add one cup of water to the steamer (not the inner pot). After the taro has been steamed, add the tapioca. Put 1/2 cup of water in the steamer. After the tapioca is cooked, add the sugar and coconut milk.