red bean double skin milk

How to Make Red Bean Double-Skin Milk

Red bean double-skin milk, a classic Cantonese dessert, delights with its silky texture and sweet, nutty flavors. Here’s a simple guide to crafting this treat at home.

Ingredients:

- 2 cups whole milk

- 1 egg white (separated from yolk)

- 3 tablespoons sugar (adjust to taste)

- 1/2 cup cooked red beans (canned or homemade)

- Optional: A few drops of vanilla extract.

Steps:

1. First Skin: Heat milk in a saucepan over medium-low heat until warm (not boiling). Pour into a bowl, let it cool for 10 minutes until a thin skin forms on the surface. Gently lift the skin and set aside.

2. Mix: In another bowl, whisk egg white with sugar until dissolved. Strain the milk mixture to remove any lumps, then combine with the egg white mixture.

3. Second Skin: Gently reheat the milk-egg mixture until warm (do not boil). Pour it back into the original bowl, letting the reserved first skin float on top. Cover with a lid or foil.

4. Steam: Steam over medium heat for 15–20 minutes until set. Remove and let cool. The second skin will form naturally.

5. Serve: Top with chilled red beans. Enjoy warm or chilled!

This creamy, comforting dessert balances the richness of milk with earthy red beans, perfect for any occasion.