Double Skin Milk: Tastiest Chinese Steam Milk Pudding 双皮奶

Double skin milk is a Cantonese dessert. In the Qing Dynasty, it originated from Shunde, Guangdong, and used buffalo milk as the raw material. Now all over Guangdong, Macau, Hong Kong, and other places. In Guangzhou, Nanxin Dessert Shop, which started in the 1940s, is best known.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Guangdong Snacks

Cuisine: Chinese

Keyword: double skin milk

Servings: people

Calories: 217kcal

Cost: 10

Ingredients

600 ml milk
3 eggs
2 tablespoons white sugar
1/16 teaspoon salt

Instructions

Prepare 3 small bowls. Pour 200ml of milk into each bowl. Pour some water into the pot. After the water boils, put the bowls in. Cover the lid. Steam for 3 minutes. Turn off the heat. Take out the bowls. Set aside to cool. A layer of milk skin is formed on top of the cooled milk. We slightly lifted the milk skin with chopsticks. Poured the milk into a large bowl.
Beat an egg into a bowl. Remove the yolk. Add another two eggs. Do as I just did. Beat up the egg protein.
Pour the beaten egg protein into the milk. Add 2 tablespoons of white sugar, 1/16 teaspoon of salt. Continue to stir. Pour the milk into three small bowls with a skimmer spoon. Cover with plastic food wrap.
Pour some water into the pot. After the water boils, add the three bowls filled with milk to the pot.Steam for 5 minutes. Turn off the heat. Take out the bowls.
Prepare a red heart pitaya. Cut it in half. Peel it. Cut it into small pieces. Put it in a bowl. Set aside to cool.
After the milk is cool, Add the cut red heart pitaya evenly to each bowl of double skin milk. The double skin milk is done.

Nutrition