old Beijing cheese

Old Beijing Milk Pudding: A Culinary Guide

Old Beijing milk pudding, or "nai lao," is a beloved traditional dessert renowned for its silky texture and delicate milky flavor. Dating back to the Yuan Dynasty, this creamy treat was once a royal delicacy before becoming a household favorite. Here’s a simple guide to making it at home.

Ingredients: Whole milk (500ml), sugar (60g), rice wine (100ml, preferably Fenjiu), a pinch of salt.

Steps:

1. Heat the Milk: Gently warm the milk in a saucepan over low heat, stirring occasionally to prevent scorching. Do not boil.

2. Dissolve Sugar: Add sugar and salt, stirring until fully dissolved. Remove from heat and let cool slightly.

3. Mix with Rice Wine: Slowly pour the rice wine into the milk while stirring continuously. The mixture will curdle slightly—this is normal.

4. Strain and Steam: Pour the mixture through a fine-mesh sieve to remove lumps. Divide into small bowls and steam over medium heat for 15-20 minutes, or until set.

5. Chill: Refrigerate for at least 2 hours before serving. The pudding should be firm yet jiggly, with a subtle boozy aroma.

Tips: For a richer taste, use full-fat milk and adjust sugar to your preference. Serve chilled or at room temperature, optionally topped with osmanthus syrup or fresh fruit.

This humble dessert encapsulates Beijing’s culinary heritage, offering a taste of nostalgia in every spoonful.