Sweet soup 糖水
Double-skin milk pudding
雙皮奶soeng1 pei4 naai5
Gentle and balanced. Traditionally fine for most people, any time of year. Milk is neutral; egg white is cool but only a little goes in.
Good for Shunde’s famous milk pudding with a skin on top and another underneath. Milk is traditionally seen as gently moistening.
- 40 minprep
- 15 mincook
- 2servings
- SteamedAll year
Eat at ? Start by …
Ingredients
Tick what you have. Watch the pot fill.
0 of 3 in the pot
Ticked = you have it. The rest goes in your cart.
No pantry items here.
Method
- Heat the milk until it steams and tiny bubbles ring the edge, about 80°C. Do not let it boil. Pour it into two bowls.
- Leave the bowls alone for 20 minutes, until a wrinkly skin forms on top.
- Beat the egg whites and sugar just until the sugar dissolves, without making foam.
- Slit the skin at the edge, tip the milk out into the egg whites, leaving the skin stuck to the bowl. Stir, strain, and pour it slowly back under the skin so it floats up.
- Cover with foil and steam over gentle heat for 12 minutes. Cool 10 minutes uncovered for the second skin. Eat warm or chilled.
Who should go easy
Skip with a milk or egg allergy or lactose intolerance.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Recipe checked against GDToday (Guangdong): How to make authentic Shunde double-skin milk, Citaste: Double-skin milk, Shunde.
