What is Double-Skin Milk Pudding?
- It is a Cantonese dessert invented in Shunde, Guangdong, China.
- It is a milk pudding with two layers of milk skin on top. The first layer tastes sweet and the second layer is tender and silky.
- It is well known for the simple 3-ingredients recipe with the difficult, delicate cooking method.
- The traditional recipe used local buffalo milk from Shunde instead of cow milk for a fatty and silkier taste.
What is a Double-Skin Milk Pudding made of?
- Buffalo Milk or Cow Milk
- Egg White
- Sugar
How to make Double-Skin Milk Pudding?
- Warm up milk and let it cool down to form the first layer.
- Slice a small opening on the first layer of skin to pour out the milk. This step has to be very careful in order to keep the first layer intact.
- Add egg white and sugar to the milk and mix well.
- Pour the mixture back to the bowl through the hole cut on the first layer of skin. The first layer of skin will then float to the top.
- Steam the milk. The second layer of milk skin will then form on the top of the milk pudding, under the first layer of skin.
History of Double-Skin Milk Pudding
- Back in Qing Dynasty in 1850, a cattle farmer in Daliang town, Shunde was finding a way to preserve unsold milk.
- She decided to boil the milk, and later found the milk would create a layer of milk skin on top after cooled down.
- She and her family tried the milk skin, and loved the taste and texture of it. Later she invented the dessert double-skin milk pudding knowing how good the milk skin tasted.
Reference: https://en.wikipedia.org/wiki/Double_skin_milk https://www.theworldofchinese.com/2014/08/mouthwatering-milk-pudding/ Photo Used: https://upload.wikimedia.org/wikipedia/commons/c/c4/Shuangpi_Nai.jpeg http://blog.vmacau.net/harborfood/files/2012/11/-1024x768.jpg http://ec.zjol.com.cn/wq/201804/W020180411346996236167.jpg
A really interesting entry Jason. In England we would do a similar thing with custard!