Shuang Pi Nai - Double-skin Milk
16 oz (2 cups) full fat milk
2.5 oz (70g) egg white
3 oz (85g) white sugar
Pour the milk (Originally, water buffalo milk was used) into small
saucepan, add sugar and bring slowly to the boil over low heat.
Remove from heat and pour the hot milk into three individual rice
bowls. Leave to cool.
When a skin has formed on the surface of each bowl of the cooling
milk, use a toothpick to lift up a corner of the skin just enough to
gently pour the hot milk out of the corner of each bowl into a large
bowl. Leave the skin that has now sagged to the bottom of each
individual bowl intact.
Beat the egg white till smooth and white. Add to the milk that is
left cooling in the large bowl. Stir well. Strain the mixture
through a sieve to remove lumps. Scrape off the bubbles that form at
Pour the milk back into the individual bowls with the previous milk
skin still intact. The skin will float to the top. Place the bowls
of milk in a bamboo steamer. Boil water in a wok. Place the steamer
over boiling water. Cover and steam for 10 minutes over medium heat.
The resulting double skinned milk is pure white and set to a wobbly
consistency, very smooth and mildly sweet. On cooling, a second
layer of tasty skin is formed, sticking to the edge of the mgoioiik