3 Ingredient Silky Smooth Steamed Milk Pudding

If you’ve ever been to Chinese dessert places, you’ll definitely know this dessert – 雙皮奶 (double-boiled milk pudding). The traditional method takes more than 2 hours, so that’s why the impatient side of me has come up with a way faster way to make this. The results? Silky smooth, soft, and ends with a glossy finish. What’s not to like?

It’s getting real cold lately, which is why it’s the perfect time for some hot desserts! Hot desserts are actually very common in Hong Kong (and also most of Asia). You can still see people enjoying hot desserts during the warmer months too!

雙皮奶 (double-boiled milk pudding), is a Cantonese dessert that originated from Shunde, Guangdong. For the traditional method, you first have to boil the milk and let it cool completely – in order to have a skin form over the milk. You then have to poke a small hole in the skin of the milk, and carefully pour out the milk into the egg white sugar mixture, WITHOUT breaking the skin. Then, you carefully pour the milk egg white sugar mixture back into the first skin, and place it in the steamer – the second skin layer forms when the steamed dessert slightly cools. I have tried the traditional method quite a few times, but sometimes, I just get so hungry and want to skip the cooling step. That’s why in this version, we are not going to boil the milk first (saves more time!) This quick and easy version still produces the same silky smooth results, and the pudding comes out so jiggly you won’t be able to resist.

Super super easy and it’s really just 3 ingredients!

Ingredients

• 4 egg whites
• 3 tbsp sugar
• 400ml milk

Instructions

1. In a large mixing bowl, add in the egg whites and sugar. Whisk vigorously to break apart the egg whites. Pour in the milk while whisking, and whisk until the mixture is well combined.
2. Place a sieve over a pitcher. Sieve the milk mixture (this makes the pudding silky smooth!) Pour into heat proof bowls that are able to go in the steamer. Cover each bowl with plastic wrap tightly (this prevents the top of the pudding to become dry).
3. When the water in the steamer has reached to a boil, place the bowls in the steamer and steam over medium heat for 7 minutes with the lid covered. Turn off the heat (don’t open the lid), and let it steam with the residual heat for another 7 minutes. Uncover, let cool slightly, and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!