Add brown sugar to water, cook on low heat until thick, and pour it into the bottom of the container after it is cooked, and freeze and harden for later use.
Pour the granulated sugar into the fresh milk and cook until the sugar melts (don't boil it),control the temperature at about 40 degrees, and use another pot to beat the eggs for later use.
Gently pour the fresh milk into the egg liquid, don't use too much force , while stirring, pour it along the side of the pot. The finished pudding liquid needs to be filtered twice. That way the steamed pudding will be finer.
Mix it evenly and pour it into the hardened syrup container, and pour it until it is 90% filled.
Prepare a pot with water and boil it first, put the pudding in the pot and steam, steam for 10-15 minutes on medium heat. When steaming, use a chopstick to put a small gap between the pot and the lid.
Steam until there are no waves in the middle of shaking.
Put the steamed pudding aside until it is cold, then put it in the refrigerator!
