2. Beat 2 eggs evenly, pour in 250g fresh milk and mix with appropriate amount of sugar, take150g toast, remove the hard skin, dice and soak in the egg liquid until it is completely absorbed.

3. Take out the bread paste and put it in a large porcelain bowl coated with cooked lard, put it in a half bowl, spread bean paste, cover the bread paste, cover it with water and steam it until it condenses, and cover it in a large bowl. If baked and puffed in an oven, the fragrance and taste of the finished product will be better.

4. Cook 250g coconut milk with a little sugar, thicken it and pour it on the pudding.