Whenever I frequent bubble tea shops, my go-to order includes a refreshing taro milk tea, and I often indulge in a serving of double skin milk pudding as well.
There’s something about the silky smooth texture of double skin milk pudding or steamed milk pudding that I find irresistible.
Double Skin Milk and Ginger Milk Pudding are two of my favorite Chinese desserts.
A popular dessert in Guangdong
Double skin milk, also known as Shuangpinai or Shuang Pei Nai, has gained quite a reputation in Shunde, a district in Foshan City, Guangdong Province, with enthusiasts willing to wait in line for over an hour just to savor an authentic cup.
However, you don’t have to endure such long queues because you can easily recreate this delightful treat at home in just 40 minutes using three simple ingredients.
How To Customize Double Skin Milk
Buffalo milk: Buffalo milk is preferred for making Double Skin Milk due to its higher fat content, which contributes to a richer and creamier texture in the final dessert. Additionally, buffalo milk is known for its ability to form a thicker and more substantial layer of “skin” on the surface of the milk during the cooking process, which is a characteristic feature of Double Skin Milk. If buffalo milk is difficult to find, whole milk can be used as a substitute. While the texture and flavor may vary slightly, it can still be used to create a rich and delicious Double Skin Milk.
Egg white: Separating the egg yolk from the white: To separate the egg yolk from the white, crack open the egg in half and use the egg shells to pass the egg yolk back and forth until the egg whites are fully drained. Alternatively, you can also crack the egg in a bowl and use the half egg shell to scoop out the egg yolk. If you have a plastic bottle, use this as a suction to extract the egg yolk.
Sugar: I recommend using white granulated sugar.
Toppings: Double Skin Milk can be elevated with an array of toppings and flavorings. From indulgent sweet red beans to crunchy nuts and seeds, or the freshness of sliced fruits, each addition brings a unique twist to this classic treat.
Ingredients:
- Buffalo milk (or whole milk)
- 2 egg whites
- 1 tbsp sugar
How to make Double Skin Milk
1. Select High-Quality Milk:
For the best results, opt for buffalo milk, known for its higher milk fat content. If buffalo milk is unavailable, whole milk can be used as an alternative.
2. Steam the Milk:
Pour the selected milk into a heatproof bowl.
Place the bowl in a steamer and steam over high heat for approximately 15 minutes, starting the timer from when the water begins to boil, until the milk is heated through.
3. Allow the Milk to Cool:
Once steamed, remove the bowl from the steamer and allow the milk to cool completely. During cooling, a delicate layer of milk skin will form on the surface, adding to the allure of the dessert.
4. Tease the Milk Skin:
Using a toothpick, gently tease the edge of the milk skin to separate it from the sides of the bowl.
Pour out the milk along the edge of the bowl, leaving behind a small amount of milk.
This step ensures that the milk skin remains intact for the final presentation.
5. Prepare the Egg White Mixture:
In a separate bowl, combine the egg whites and sugar, stirring until well blended.
6. Incorporate the Egg White Mixture:
Pour the egg white mixture into the cooled milk, stirring gently to combine. For a smoother texture, the mixture can be sieved to remove any lumps.
Pour the mixture of egg whites and milk along the edge of the bowl into the bowl containing the milk skin.
7. Steam Again:
Cover the bowl with plastic wrap to prevent condensation from dripping onto the surface.
Return the bowl to the steamer and steam over high heat for an additional 20 minutes. The pudding is ready when a toothpick inserted into the center does not fall down.
8. Serve and Enjoy:
Once steamed, remove the Double Skin Milk from the steamer and allow it to cool slightly.
Serve the Double Skin Milk on its own or garnished with your favorite toppings, such as sweet red beans, fresh mango chunks, or Oreo cookies, for an extra burst of flavor and texture. Refrigerating it enhances the taste even more.
Double Skin Milk - Chinese Steamed Milk Pudding
Ingredients
- Buffalo milk or whole milk
- 2 egg whites
- 1 tbsp sugar
Instructions
Select High-Quality Milk:
- For the best results, opt for buffalo milk, known for its higher milk fat content. If buffalo milk is unavailable, whole milk can be used as an alternative.
Steam the Milk:
- Pour the selected milk into a heatproof bowl.
- Place the bowl in a steamer and steam over high heat for approximately 15 minutes, starting the timer from when the water begins to boil, until the milk is heated through.
Allow the Milk to Cool:
- Once steamed, remove the bowl from the steamer and allow the milk to cool completely. During cooling, a delicate layer of milk skin will form on the surface, adding to the allure of the dessert.
Tease the Milk Skin:
- Using a toothpick, gently tease the edge of the milk skin to separate it from the sides of the bowl. Pour out the milk along the edge of the bowl, leaving behind a small amount of milk.
- This step ensures that the milk skin remains intact for the final presentation.
Prepare the Egg White Mixture:
- In a separate bowl, combine the egg whites and sugar, stirring until well blended.
Incorporate the Egg White Mixture:
- Pour the egg white mixture into the cooled milk, stirring gently to combine. For a smoother texture, the mixture can be sieved to remove any lumps.
- Pour the mixture of egg whites and milk along the edge of the bowl into the bowl containing the milk skin.
Steam Again:
- Cover the bowl with plastic wrap to prevent condensation from dripping onto the surface.
- Return the bowl to the steamer and steam over high heat for an additional 20 minutes. The pudding is ready when a toothpick inserted into the center does not fall down.
Serve and Enjoy:
- Once steamed, remove the Double Skin Milk from the steamer and allow it to cool slightly.
- Serve the Double Skin Milk on its own or garnished with your favorite toppings, such as sweet red beans, fresh mango chunks, or Oreo cookies, for an extra burst of flavor and texture. Refrigerating it enhances the taste even more.
