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    You are in: Home / Recipes / Double Skin Milk Recipe
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    Double Skin Milk

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    gdawe5's Note:

    Simple recipe of a Chinese favourite dessert which involves steamed milk and is very tasty. Taken from

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    Units: US | Metric


    1. 1
      Pour the milk into a 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.
    2. 2
      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.
    3. 3
      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 the top.
    4. 4
      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.
    5. 5
      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 bowl.

    Ratings & Reviews:


    Nutritional Facts for Double Skin Milk

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 41.7
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 1.1 g
    Cholesterol 6.1 mg
    Sodium 38.9 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.0 g
    Sugars 3.4 g
    Protein 2.9 g

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