Watch How To Make Double Skin Milk Pudding – Recipe Video
Double Skin Milk Pudding (Shuang Pi Nai, 双皮奶) is a classic Chinese dessert. Some find it difficult, while some find it ridiculously easy to make this delicious steamed milk dessert. If you ask me, Double Skin Milk Pudding is rather easy to make, as only three ingredients needed, namely egg white, sugar and milk – but the challenge lies in making the aromatic flavour and smooth velvety texture of the milk pudding.
If done right, the texture should be even smoother that the egg or milk custard. This steamed chinese dessert can be served warm or cold. Perfect for anyone who loves custard like dessert. It is simply amazing. So let’s get started!
What is Double Skin Milk Pudding
This Double Skim Milk Pudding is a dessert using steamed milk. The specialty of this dessert is it has two milk skin layers. The first skin is formed during the cooling of the boiled milk. The second skin is formed during the cooling of the cooked milk custard. It is believed that the thicker the milk skin, the better it tastes. The thick skin is formed due to the fat milk content. As such, the higher the fat content in the milk, the richer and creamier it tastes.
Traditionally and ideally, buffalo milk is used to make this pudding. However, it’s not easy to buy buffalo milk these days. Hence milk with high fat content is used instead. In other words, the higher fat content in the milk yields better aroma and thicker milk skin resulting in a richer and creamier milk pudding. You can also add milk powder into the milk to increase the fat content of the milk as well.
Ingredients Needed To Make Double Skin Milk Pudding
- Milk (full cream milk)
- Egg White
- Sugar
How to Make Double Skin Milk Pudding
- Pour milk into a pot and using medium heat, bring the milk to a small bubbling boil. (Do not cook the milk)
- Then pour the hot milk into bowls and allow to cool completely till a layer of milk skin forms on the surface.
- Meanwhile prepare egg whites in a large bowl. Add sugar and gently whisk till sugar dissolves and set aside.
- When the milk skin is formed, pierce the milk skin by the edge with a chopstick or toothpick and pour the milk into the egg white leaving the skin in the bowl.
- Be sure to leave some milk in the bowls to prevent the milk skin sticking to the bowls.
- Stir well the strain out unbeaten egg whites and bubbles using a fine sieve the egg white into a measuring cup.
- Then gently pour the sieved milk mixture back into the bowls. The milk skin will float to the surface. Cover the bowls with plastic wrap or aluminium foil.
- Carefully place the bowls in steamer when the water boils. Using low to medium heat, steam for 15 minutes till set. Leave in the steamer for another 5 minutes before opening the lid to remove from steamer.
- Remove the plastic wrap and let it cool down a bit and set. After an hour a second layer of milk skin will be formed around the first milk skin.
How To Serve Double Skin Milk Pudding
This Double Skim Milk Pudding can be served warm, room temperature or chilled after keeping in the refrigerator. You can also top with red beans or fruits before eating.
Important Recipe Tips To Make Double Skin Milk Pudding
- Ideally buffalo milk is the first choice to make this classic dessert. If not available, choose full cream milk that has high fat content. Fat content should be 4% or more.
- Use low to medium heat to heat the milk and stir constantly. Otherwise the milk will easily form lumps at the bottom. Off the heart when there is slight bubbles on the side of the pot.
- When pouring the milk into the bowls, quickly skim the foam on the top so the milk skin will be smooth.
- Use a chopstick or toothpick to pierce the edge of bowl and gently pour the milk into the egg whites prepared earlier. The ratio of egg white to milk is 1:10
- Leave a little milk in the bowl to prevent the milk skin sticking to the bottom of the bowls.
- Be sure to strain off unbeaten egg whites and bubbles using a sieve.
- Gently pour back the sieved milk mixture into the bowl so the milk skin will float to the top.
- Cover the bowl with cling wrap before steaming as this will prevent water vapour dripping into it.
Double Skin Milk Pudding (Shuang Pi Nai) 双皮奶布丁
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Ingredients
Ingredients:
- 450 ml milk, full cream milk
- 2 egg whites
- 1 tbsp sugar
Pour the milk into a pot. Use medium heat, bring the milk to a small bubbling boil, stirring occasionally. Do not cook to boil.
Pour the hot milk into 2 large bowls. Allow to cool completely until a layer of milk skin forms on the surface.
While waiting for the milk to cool, separate 2 egg whites from yolks and place in a bowl. Add sugar into egg whites and whisk till sugar dissolves. Set aside.
When the milk skin has formed, pierce the milk skin from the edge of the bowl using a chopstick. Slowly pour most of the milk from the 2 bowls into the bowl of egg whites.
Leave a small amount of milk in the bowls to prevent the milk skin sticking to the bowls.
Stir the milk mixture gently to mix well. Strain out the unbeaten egg whites and bubbles through a sieve by pouring into a big measuring cup.
Pour gently the sieved milk mixture back into the bowls with milk skin. The milk skin will float to the top. Cover the bowls with plastic wrap.
Put the bowls into a steamer. Steam for 15 minutes using low to medium heat. Turn off the heat and leave 5 minutes before opening the lid and removed from steamer. Remove the plastic wrap and let it cool down a bit and set. Let it cool for at least an hour for the formation of the second layer of milk skin around the first milk skin. And we are done!
This double skin milk pudding can be enjoyed warm or cold. Chill in a fridge for a better flavour and Enjoy!
Instructions
Instructions:
Enjoy!
Recipe Video
Notes
- Ideally buffalo milk is the first choice to make this classic dessert. If not available, choose full cream milk that has high fat content.
- Gently whisk the egg whites to avoid milk foam.
- Ratio of egg white to milk is 1:10
- Leave a little milk in the bowl to prevent the milk skin sticking to the bottom of the bowls.
- Be sure to strain off unbeaten egg whites and bubbles using a sieve before steaming the pudding.
- Gently pour back the sieved milk mixture into the bowls so the milk skin will float to the top.
- Cover the bowl with cling wrap before steaming as this will prevent water vapour dripping into it.
- Test for doneness by dipping a toothpick into the pudding and it should come out clear.
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