Chinese Desserts
Double-Skin Milk Pudding with Red Beans
A classic Cantonese dessert featuring silky steamed milk custard formed beneath a delicate milk skin. Topped with sweet red beans, this creamy pudding offers a rich dairy flavor and a smooth, melt-in-your-mouth texture.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Desserts
- Method
- Steaming
- Total Time
- 20 minutes
- Difficulty
- Moderate
- Main Ingredient
- Whole Milk
About This Recipe
A classic Cantonese dessert featuring silky steamed milk custard formed beneath a delicate milk skin. Topped with sweet red beans, this creamy pudding offers a rich dairy flavor and a smooth, melt-in-your-mouth texture.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Uses gentle steaming, which makes the cooking process easier to control.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear sweet and creamy flavor profile without making the method feel complicated.
Ingredients
- 500 ml Whole Milk
- 3 Egg Whites
- To taste Cooked Sweet Red Beans
- 35 g Granulated Sugar
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Whole Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Egg Whites
This ingredient helps define the flavor, texture, or structure of the dish.
Cooked Sweet Red Beans
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Heat the milk in a saucepan over medium-low heat until hot but not boiling.
Step 2
Pour the hot milk into a heatproof bowl and let it rest until a thick milk skin forms on the surface.
Step 3
Carefully pierce the edge of the milk skin and slowly pour the milk back into the saucepan, leaving the milk skin attached to the bowl.
Step 4
Ensure the milk skin remains intact at the bottom of the bowl.
Step 5
Lightly whisk the egg whites until evenly combined without creating excessive foam.
Step 6
Add the sugar to the warm milk and stir until fully dissolved.
Step 7
Strain the egg whites into the sweetened milk and mix gently.
Step 8
Strain the mixture once more for a smoother texture, then slowly pour it back into the bowl so the original milk skin rises to the surface.
Step 9
Cover the bowl with plastic wrap and steam over gently boiling water for 15–20 minutes. Turn off the heat and let it rest in the steamer for a few minutes.
Step 10
Remove from the steamer and sprinkle cooked sweet red beans over the top.
Step 11
Serve warm or chilled and enjoy.
Cooking Tips
- For the best double-skin texture, avoid boiling the milk and be careful not to break the first milk skin. Straining the mixture twice helps achieve a silky-smooth custard. Steam over gentle heat to prevent bubbles and a rough surface. Sweet red beans can be replaced with raisins, red dates, or other toppings.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Serve with a stronger stir-fry, braised dish, or dipping sauce to balance the gentle texture.
- Steamed dishes are best when served hot, before condensation softens the surface.
Recipe Card
A classic Cantonese dessert featuring silky steamed milk custard formed beneath a delicate milk skin. Topped with sweet red beans, this creamy pudding offers a rich dairy flavor and a smooth, melt-in-your-mouth texture.
Ingredients
- 500 ml Whole Milk
- 3 Egg Whites
- To taste Cooked Sweet Red Beans
- 35 g Granulated Sugar
Method
- Heat the milk in a saucepan over medium-low heat until hot but not boiling.
- Pour the hot milk into a heatproof bowl and let it rest until a thick milk skin forms on the surface.
- Carefully pierce the edge of the milk skin and slowly pour the milk back into the saucepan, leaving the milk skin attached to the bowl.
- Ensure the milk skin remains intact at the bottom of the bowl.
- Lightly whisk the egg whites until evenly combined without creating excessive foam.
- Add the sugar to the warm milk and stir until fully dissolved.
- Strain the egg whites into the sweetened milk and mix gently.
- Strain the mixture once more for a smoother texture, then slowly pour it back into the bowl so the original milk skin rises to the surface.
- Cover the bowl with plastic wrap and steam over gently boiling water for 15–20 minutes. Turn off the heat and let it rest in the steamer for a few minutes.
- Remove from the steamer and sprinkle cooked sweet red beans over the top.
- Serve warm or chilled and enjoy.
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