Shuang Pi Nai (Double-Skin Milk Pudding)
Gelatin-free! A traditional milk pudding with a "double" layer of milk membrane
Description
A traditional, exquisite dessert originating in Shunde, Guangdong. Uses NO gelatin or agar. Made purely by steaming high-fat 'Water Buffalo Milk' and egg whites. Defined by the formation of 'two distinct layers of milk skin (Double Skin)' on top, offering a melting silkiness and intense milky richness.
Restaurants serving Shuang Pi Nai (Double-Skin Milk Pudding)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- High-fat Milk(or add heavy cream)
- Egg whites
- Sugar
- Sweet red beans(topping)
Instructions
- [Authentic Recipe & Differences]
- (Milk) Authentically uses 'Water Buffalo Milk' (over 8% fat). (If using regular milk, mix in heavy cream to boost fat).
- [First Skin]: Heat milk, pour into a bowl, and cool. Once a thick 'milk skin' forms on top, pierce the edge with a chopstick and pour ONLY the liquid milk out into another bowl, leaving the skin resting at the bottom.
- Whisk egg whites and sugar smoothly into the extracted milk.
- [Second Skin]: Gently pour this egg-milk mixture BACK into the original bowl. (The First Skin resting at the bottom will magically float back to the top surface).
- Cover with wrap and steam gently for 10-
- mins until set into a pudding.
- Once steamed, a new skin forms, creating 'Two layers of milk skin (Double Skin)'. Serve chilled, topped with sweet red beans or mango.
Learn more Spice, substitutes, tips
Key spices
Concentrated richness of milk fat and sweetness
Substitutes at Japanese supermarkets
(Substitute with normal milk pudding - lacks the skin texture)
Pairing
Hot Black Tea / Pu'er Tea
Trivia
[Trivia] Shunde (Guangdong) is a culinary capital famous for the phrase 'Eating is in Guangzhou, but Flavor is in Shunde'. Shuang Pi Nai is Shunde's ultimate masterpiece, remaining the undisputed flagship menu item in every dessert shop in Hong Kong and Macau.
Eating tips & etiquette
[Unique Eating] Push a spoon through the slightly wrinkled, 'thick double skin' on top. Underneath lies a silken milk pudding smoother than custard. You eat to enjoy the contrast between the 'slightly firm chew' of the skins and the 'melting texture' inside.
Allergen
Dairy, Eggs