honey bean double skin milk recipe

How to Make Honey Red Bean Pudding Milk (Shuang Pi Nai)

Shuang Pi Nai, or double-skin milk pudding, is a beloved Cantonese dessert known for its silky texture and delicate sweetness. Adding honey red beans elevates it with a nutty, fruity contrast. Here’s a simple guide to making this treat at home.

Ingredients:

- Full-fat milk: 500ml

- Eggs: 3 (separate yolks from whites)

- Sugar: 50g (adjust to taste)

- Honey red beans: 200ml (canned or homemade)

Steps:

1. First Skin: Heat milk in a pot over medium-low heat until it simmers (do not boil). Pour into a bowl, let it cool for 5 minutes until a thin skin forms on the surface. Gently pierce the skin and set aside.

2. Prepare Mixture: In a bowl, whisk egg yolks and sugar until pale. Slowly pour in the cooled milk (with the skin), mixing gently to avoid breaking the skin. Strain the mixture through a sieve for smoothness.

3. Steam: Pour the mixture back into the bowl. Cover with foil or a lid. Steam over medium heat for 15-20 minutes until set. Test by inserting a toothpick—it should come out clean.

4. Add Red Beans: Once cooled, top the pudding with honey red beans. Drizzle extra honey if desired. Chill in the fridge for at least 2 hours before serving.

Tips: Use full-fat milk for richer flavor; avoid oversteaming to prevent a rubbery texture. Enjoy this creamy, comforting dessert as a sweet ending to any meal!