Are you looking for a dessert that’s both incredibly simple to make and delightfully satisfying? Look no further than Chinese Steamed Milk Pudding, also known as Shuang Pi Nai (Double-Skin Milk). This traditional Cantonese dessert is celebrated for its incredibly smooth, silky texture and delicate milky flavor, often compared to a lighter, more ethereal panna cotta. Despite its elegant appearance, it requires just a handful of common ingredients and a straightforward steaming process.
Perfect for a light after-dinner treat or a refreshing snack, this dessert is naturally gluten-free and can be easily adjusted for sweetness. Get ready to impress your taste buds and your guests with this subtly sweet, wonderfully creamy creation straight from your kitchen!
Silky Smooth Perfection: How to Make the Classic Chinese Steamed Milk Pudding
What You’ll Need (Ingredients):
- 2 cups (480ml) whole milk (the higher the fat content, the better the “skin”)
- 3 tablespoons granulated sugar (adjust to your sweetness preference)
- 2 large egg whites
- Optional garnishes: fresh fruit, red beans, honey, or a sprinkle of cinnamon
Equipment:
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Two small heat-proof bowls or ramekins (approximately 6-8 oz capacity each)
- A steamer set-up (a large pot with a lid and a steaming rack, or a bamboo steamer)
- Plastic wrap or aluminum foil
Step-by-Step Instructions:
Step 1: Gently Heat the Milk
Pour the whole milk into a medium saucepan. Heat the milk over medium-low heat until it’s warm and just starts to steam around the edges. Do not boil it! You’ll see tiny bubbles forming, but it shouldn’t be rapidly simmering. This step helps form the “skin.”
Step 2: Create the First Milk Skin (The “Double Skin” Secret)
Carefully pour the warm milk into your two heat-proof bowls or ramekins, dividing it evenly. Now, here’s the crucial part for the “double skin”: let the bowls of milk sit undisturbed at room temperature for about 10-15 minutes. As the milk cools slightly, a thin, crinkly skin will form on the surface. This is the first “skin.”
Step 3: Prepare the Egg White Mixture
While the milk is cooling, in a separate bowl, lightly whisk the two egg whites until they are just foamy. You don’t want stiff peaks, just enough to break them up and incorporate some air. Add the granulated sugar to the egg whites and whisk until the sugar is dissolved.
Step 4: Combine and Strain
Once the milk skin has formed in your bowls, gently and slowly lift the milk skin from one edge using a spoon or your finger, allowing the liquid milk underneath to flow into the egg white and sugar mixture. Be careful not to break the skin too much; it should gently fold back against the side of the bowl. Repeat for the second bowl.
Now, pour the milky egg white mixture into the saucepan where you heated the milk. Stir gently to combine everything well.
Strain this mixture through a fine-mesh sieve into the bowls where the milk skins are now folded. This step is essential for achieving that ultra-smooth, silky texture, removing any unmixed egg white or milk solids. The milk skin that you folded to the side should now float back to the top of the new mixture. This forms the second “skin” after steaming.
Step 5: Steam the Pudding
Cover each bowl tightly with plastic wrap or aluminum foil to prevent water condensation from dripping onto the surface of your pudding, which can make it watery.
Set up your steamer. Bring water to a boil in your large pot or steamer base. Once boiling, carefully place the covered bowls onto the steaming rack. Reduce the heat to medium-low, so the water is gently simmering, not aggressively boiling.
Steam for 10-15 minutes. The steaming time can vary slightly depending on the size and depth of your bowls. The pudding is done when it’s set but still has a slight jiggle in the center, much like a baked custard or panna cotta. Do not overcook, or it will become tough.
Step 6: Chill and Serve
Once steamed, carefully remove the bowls from the steamer. Remove the plastic wrap/foil. Let them cool down at room temperature for about 15-20 minutes, then transfer them to the refrigerator to chill for at least 2-3 hours, or preferably overnight. Chilling is key for the best texture and flavor.
Serve your Chinese Steamed Milk Pudding chilled, either plain to appreciate its pure milky essence, or with your favorite toppings like fresh berries, a drizzle of honey, a spoonful of sweet red beans, or a sprinkle of ground cinnamon or ginger powder for an added kick.
Conclusion:
There you have it – a simple yet sophisticated Chinese Steamed Milk Pudding that’s sure to become a favorite. This dessert embodies the beauty of understated elegance, proving that you don’t need a long list of ingredients or complicated techniques to create something truly delicious. The “double skin” provides a unique texture, and the delicate flavor is a comforting treat for any time of day. Enjoy the process, and savor every silky smooth spoonful of this classic Cantonese delight!
FAQ
1. What is the difference between this and Panna Cotta?
The biggest difference is the setting agent and the texture. Panna cotta relies on gelatin for its firm, jiggly set. Chinese Steamed Milk Pudding (Shuang Pi Nai) is set by the coagulation of egg whites and steaming. This results in a much softer, silkier, and more delicate texture that truly melts in your mouth, compared to the firmer gel of panna cotta.
2. Why do I need to use whole milk? Can I use skim or low-fat milk?
You absolutely need to use whole milk—ideally one with a high-fat content. The fat is crucial for two reasons:
- It helps form the initial “milk skin” (the shuang pi or double skin) that gives the dessert its name and unique texture.
- The fat contributes significantly to the pudding’s rich, creamy flavor and silky smoothness. Low-fat or skim milk will result in a watery, less flavorful dessert that likely won’t form the skin properly.
3. My milk skin didn’t form. What went wrong?
There are a few common reasons:
- Milk wasn’t hot enough: The milk must be heated until steaming hot, but not boiling.
- Not enough fat: If you used milk with low-fat content, the skin won’t form.
- Interference: The milk must be left completely undisturbed while cooling to allow the skin to set. Don’t touch or shake the bowls!
4. Why did my pudding turn out tough or rubbery?
This is almost always due to overcooking. If the heat is too high or the steaming time is too long, the egg whites will over-coagulate, resulting in a tough texture.
- Solution: Ensure you steam it on medium-low heat (a gentle simmer) and remove it from the steamer as soon as the center has a slight, noticeable jiggle.
5. Can I use whole eggs instead of just egg whites?
No. Only using egg whites ensures the light color and incredibly smooth, delicate “silky” texture. Using the yolks would make the pudding taste too much like a standard custard (more yellow and richer), changing the character of the traditional dessert entirely.
6. Can I make this dessert without a steamer?
Yes, but you will need to create a water bath (Bain-Marie) in your oven.
- Place the covered ramekins in a deep baking dish.
- Pour very hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake at a very low temperature (around 300∘F or 150∘C) until just set. However, steaming is the traditional and preferred method for the best texture.
7. How long does the Steamed Milk Pudding last?
When covered and kept properly refrigerated, this dessert will stay fresh for 3 to 4 days. It is best enjoyed chilled.