Instructions

1. 1
   Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
2. 2
   Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
3. 3
   Cover the basket and place above a large wok of boiling water.
4. 4
   Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
5. 5
   Take the pudding out of the steamer and allow to cool.