Pour the filtered liquid into bowls (fill only two thirds of each bowl). Kindly drop me a message if you have any inquiry or ideas to share. For more information on cookies or changing your cookies settings, read Taiwantrade & iDealEZ’s Privacy Policy. Simple Delicious Recipes | Food Blogger | Kitchen Tips Visit us here =>. But, if you swap whole milk for nonfat milk, you can lose both the complex skin and a whole lot of calories and still get shuangpinai’s white, alabaster goodness. (Liability Disclaimer). To keep this layer intact, one has to delicately slice a small opening on the brim, and pour the milk slowly out of the opening to add the sugar and egg whites. Max 3 files (10MB in total). This delicious dessert is rumored to have beautifying effects, scoff enough of the stuff and, apparently, your skin will be transformed into the glossy type as found in L’Oreal commercials—and I don’t mean the one with David Ginola either. A soft, creamy and mushy texture with a strong taste of milk pudding. When the contents become similar to a jelly pudding, it is done. Beat the egg whites in a separate bowl until smooth. By Western standards, Chinese cuisine offers relatively few sweet, devilish delights, lacking the likes of cheesecake and chocolate fondue.

As the name suggests, shuangpinai famously has two layers of milk skin on the surface, each layer having its own unique characteristics: the top is fragrant and sweet, the second tender and smooth. Drag an image here or browse from your computer. A true lover of food has two stomachs: one for the main course and one for dessert. Put sugar in a bowl, and then pour milk onto it.

Put two slices of strawberry on the surface, and voila, it’s ready to eat. © 2002-2020 TAITRA. Heat up a pot then add Ingredient A into the pot, stir consistently and turn off the heat once the milk starts to boil. Ready to serve. Milk pudding Model No. Gently pour the filtered milk mixture back into the bowls evenly, transfer the bowls into the steamer and steam for 15 minutes at high heat then another 15 minutes at medium heat. Served warm or cold in a small bowl, the milk pudding should tremble slightly at the tap of the bowl, sending small ivory ripples across its creamy surface. All it takes is milk, eggs, sugar, a bowl, and a steamer.

Scoop up a spoonful, slide it in your mouth, and let it tickle your tongue as you feel the sensation of the milky jelly melting, slipping down the throat, and leaving a trail of sweetness all the way down the stomach. Heat up a pot then add Ingredient A into the pot, stir consistently and turn off the heat once the milk … A tasty thrill indeed. The event object that is passed to the handler contains some information about the mouse coordinates. This Cantonese dessert literally means “double skin milk”, not exactly the most appetizing of names.

Pour the milk into two separate bowls, leave to chill until it forms a milk layer on the surface. An easy-to-make, healthy, delectable milk dessert. Mainly, this involves the use of nonfat milk rather than whole milk. The mixture should then be gently poured back into the bowl, slowly through the opening, and the first layer should float back up, leaving room for the second layer to form after steaming. Taiwantrade.com and iDealEZ.com uses analytical cookies and other tracking technologies to offer you the best possible user experience. It is rumored that the shuangpinai’s creator was a cattle farmer constantly on the lookout for a way to preserve milk; so, he turned to boiling it, which he discovered caused a thin layer of skin floating on top of the milk to form, giving rise to the original recipe’s name. The process of making double-layered milk is simple enough. When tracking mouse movement, you usually need to know the actual position of the mouse pointer. Keep stirring until the sugar has dissolved so the finished product does not taste grainy. Mix Ingredient B in a bowl and gently stir until sugar fully dissolved. File formats: htm, html, doc, docx, pdf, txt, jpg, gif, png, odt, ods. Milk pudding Made in Taiwan Supplier 韓金婆婆食品行 Discount Price Price Request for Quotation Total Price Payment Address: 7 Fl., 333 Keelung Rd., Sec. Pour the milk mixture into a bowl slowly while stirring in one direction. Stir well and run the mixture through a sieve to remove any bubble. Steam Milk Pudding is a popular dessert among Chinese, I would suggest that this dessert is pretty similar taste with Pure Creme Brule without the sugar glaze. By getting rid of the skin, the cooking process is further simplified, and the milk pudding itself is still just as satisfying. The entire family loved the taste of this type of milk with skin, and thus invented the first generation of double-layered milk. While pouring the milk, stir gently instead of beating to create foam. Romantic Place for Wine and Dine – The Granary Kuching Kitchen & Bar, Read full articles: bit.ly/2zRWDXP … See MoreSee Less, Share on FacebookShare on TwitterShare on Linked InShare by Email, Malay Pandan Ice Dessert (Cendol Ice Kacang), Thai steamboat all you can eat ! But, the Chinese revel in a small multitude of other desserts, one of which is shuangpinai (双皮奶, double-layered milk), a dish similar to but lighter and healthier than your average pudding, made even healthier with a few easy steps. But, let’s face it: it’s bathing suit weather, and we don’t need that extra fat. Use ";" or "," to separate multiple recipients.

Ingredients: milk, sugar, whipped cream, seaweed extractsCapacity: 170 ± 5g / intoPreservation methods: refrigerated※ No added flavors, colors, preservatives, emulsifiers, water is a normal phenomenon, Get updates about the products you are interested in, Taiwan External Trade Development Council (. All rights reserved. The purpose of Slider Kit is to gather common slideshow-like jQuery functionalities (such as news sliders, photos galleries/sliders, carousels, tabs menus). This helps to more precisely match your inquiry with potential suppliers.Use "," or "enter" to separate multiple keywords. #food #thaifood #, Separate egg white and egg yolk, keep egg white only.

So, Jing Yaa Tang is going to give us some tips to keep this delectable dessert diet friendly. 1, Taipei 11012, TaiwanFor the best experience, use the latest version of Internet Explorer 11, Chrome, Firefox or Safari. While pouring the milk, stir gently instead of beating … Aroma Asian is at The Granary Wedding + Event Venue. Originating in Guangdong’s Shunde in the late Qing Dynasty (1616-1911), the dessert spread across the nation largely due to its simple recipe, affordability, and, of course, that creamy, milky taste. Put sugar in a bowl, and then pour milk onto it. Using a knife carve a hole on the milk layer, pour 3/4 milk from each bowl into the egg white mixture. Separate the egg whites and the yolks. After warming up the fresh milk, the first layer should cover the surface of the milk. This can be done easily by shifting the yolk from one side of the cracked eggshell to another and letting the egg white drop into the bowl. Make sure not to steam for too long. Recommend to add any nuts or fruits for better tasting. By using our website, you acknowledge and agree to our cookie policy. Remove the food wrapper as soon as it is done. (Keep remaining 1/4 milk and milk layer in each bowl for later use). Some article even points out that this dessert has skin whitening effect if consume daily. Filter the mixture once or twice to get rid of the foam and overly thick parts of the egg white. Cover the opening with a food wrapper and steam for 15 minutes. The only tricky part that requires a bit of trial and error is the forming of the two layers of skin, that is, if you go with the fatty recipe over our easier, healthier alternative.