Silky Hong Kong-Style Steamed Milk Pudding
Cuisine: Cantone, Hong KongDifficulty: Easy to Medium
Servings
servings
Prep time
10
minutesCooking time
15
minutesCalories
160
kcalTotal time
25
minutesSteamed Milk Pudding, also known as “Shuang Pi Nai” (双皮奶), is a classic Cantonese dessert originating from Shunde, China, and widely popular in Hong Kong. This silky smooth pudding is made from fresh milk, egg whites, and sugar, creating a light yet indulgent treat with a delicate milky aroma. It’s known for its signature double skin (or “double layer”), which forms naturally during the steaming process, adding a delightful texture contrast.
Ingredients
- For the pudding:
2 cups (500ml) whole milk (fresh milk is best)
2 large egg whites
2 ½ tbsp granulated sugar
½ tsp vanilla extract (optional, for added aroma)
- For garnish (optional):
Goji berries
Red bean paste
Fresh fruit (mango, strawberries)
Honey or condensed milk drizzle
Directions
- Step 1: Heat the Milk
- In a small saucepan, heat the whole milk over low heat until it just starts to steam (about 60-70°C or 140-160°F). Do not let it boil.
- Pour the warm milk into a heatproof bowl and let it sit for 5-7 minutes until a thin skin forms on the surface.
- Step 2: Prepare the Egg Mixture
- Carefully skim off the milk skin and set it aside for later.
- In a separate mixing bowl, whisk egg whites and sugar until the sugar dissolves. Avoid over-whisking to prevent bubbles.
- Slowly pour the warm milk into the egg mixture, whisking gently.
- Strain the mixture through a fine mesh sieve to remove any air bubbles and ensure a silky texture.
- Step 3: Steam the Pudding
- Pour the strained mixture into heatproof bowls or ramekins. If you saved the milk skin, gently place it back on top.
- Cover the bowls with plastic wrap or a kitchen towel to prevent water droplets from affecting the pudding’s smoothness.
- Place the bowls into a steamer over low-medium heat and steam for 12-15 minutes.
- Check for doneness by inserting a spoon or toothpick into the pudding—it should be slightly wobbly but set.
- Step 4: Serve and Enjoy
- Carefully remove from the steamer and let the pudding cool for a few minutes.
- Serve warm or chilled, garnished with goji berries, red bean paste, or fresh fruit for an authentic Hong Kong-style presentation!
Notes
- Tips for the Perfect Steamed Milk Pudding
✔ Use fresh, high-quality milk for the best flavor and texture.
✔ Avoid boiling the milk, as it can affect the pudding’s smoothness.
✔ Strain the egg mixture to remove bubbles and achieve a velvety consistency.
✔ Steam over low-medium heat to prevent overcooking and curdling.
✔ For a richer version, substitute some milk with evaporated milk to enhance the creaminess!
Nutrition Facts
- Chloride: 7mg
