Easy Chinese Dessert Recipe: Sweet and Jiggly Milk Pudding!

China has a rich history of desserts. During the Qing dynasty, the double-skin milk pudding was originated in Shunde, Guangzhou. Since then, this has become one of the most popular desserts in Chinese cuisine. Today, I will share this easy Chinese dessert recipe with you.

This smooth and creamy dessert is a great way to finish your meal. You can serve this dessert hot or cold. Making this dessert takes almost no effort. I will break the process into simple steps so that you can make this milk pudding easily and quickly. Let’s begin.

Recipe Overview

From the serving information to the preparation time, you will get a bunch of essential information about the recipe below.

Course: Dessert	Cuisine: Chinese		Difficulty: Easy
Total Time: 15 minutes
Serving		Preparation Time	Cooking Time	Calories
3 persons		5 minutes	10 minutes	213 kcal

Tools and Utensils for the Recipe

Organize the following tools and utensils before making this milk pudding.

1. A medium bowl
2. Measuring cups
3. A strainer
4. Three ramekins
5. A steamer pot
6. Chopsticks

Once you have everything ready, let’s move on to the cooking process.

Ingredients Needed for the Recipe

No other desserts can be made with such a small number of ingredients. You just need three of them.

• Milk: 3 cups of full-cream milk
• Egg: 2 egg whites
• Sugar: 1 cup of granulated sugar

That’s it. You may use sugar syrup or maple syrup instead of granulated sugar for this pudding.

Easy Chinese Dessert Recipe: Step-By-Step Instructions

The steps are so simple that you can make this dessert after reading the recipe once.

Step 1: Mix the Ingredients

Take three cups of full-cream milk in a bowl. Crack three eggs and separate the white from the yolks. Then, add the egg white to the milk. Also, add 1 cup of granulated sugar to the bowl.

You Can Also Try: Chinese Buffet Jello Recipe

Stir the mixture using chopsticks until the sugar is dissolved and the egg white is evenly mixed with the milk.

Step 2: Strain the Mixture

Pass the mixture through a strainer. It will ensure there is no lump in the mixture. Discard the remaining on the strainer.

Step 3: Prepare the Steamer Pot

Fill up the bottom pot of the steamer with water and let the water boil. Then, put the steamer pot on top. Place three ramekins onto the steamer pot. Then, pour the liquid into the ramekins evenly.

Step 4: Steam the Liquid

Cover the steamer pot and steam the liquid mixture for about 10 minutes. After that, take the ramekins out carefully and check the texture of the pudding. It should have a firm skin on top and the center should still be jiggly.

You can now serve milk pudding hot or chill it in the refrigerator for a few hours.

Nutrition Facts of the Recipe

This milk pudding has 213 calories per serving. Besides, you get a lot of carbohydrates, protein, and fat from this pudding. Here is a list of its nutritional value.

• Total Carbohydrates: 22g
• Protein: 5g
• Total Fat: 12g
• Saturated Fat: 7g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 1g
• Total Dietary Fiber: 0g
• Total Sugar: 21g
• Cholesterol: 41mg
• Sodium: 79mg
• Potassium: 169mg
• Calcium: 113mg
• Iron: 4.5mg
• Vitamin A: 435IU
• Vitamin C: 0mg
• Vitamin D: 2.3mcg

Milk is a very good source of protein, vitamins, and minerals. Besides, egg white adds more protein to this dish. A good thing about this pudding is its low cholesterol content. It is enriched in essential minerals like calcium, potassium, iron, etc. Calcium is important for your bone health.

You also get a good amount of vitamin A, which is important for your vision. However, you don’t get any fiber from this pudding and it is high in sugar. So, you shouldn’t eat this too often.

Do’s and Don’ts of the Recipe

You might end up ruining the milk pudding if you don’t follow these tips.

Do’s

• Using a fine-mesh strainer is a must for this recipe. When the milk mixture is passed through a fine-mesh strainer, it will separate any lumps from the egg white.
• Pour milk into the ramekins when they are placed in the steamer pot. If you pour the milk into the ramekins first and then try to place them in the steamer, you might spill the liquid.

Don’ts

• Don’t touch the ramekins with your hands when removing them from the steamer pot. For safety, use hand gloves and remove them ten minutes after turning the stove off.
• You don’t need to cover the ramekins with aluminum foil while steaming the pudding. It might take longer for the pudding to be set if you use aluminum foils.

Can I Use Powdered Milk to Make This Milk Pudding?

You can but the texture of the milk pudding might not be like the original recipe. In most cases, the milk fat is skimmed out to make powdered milk. So, if you make this milk pudding with powdered milk, it won’t have that skin on top.

Besides, the flavor of milk pudding made of powdered milk will be different from that of liquid milk.

Can I Use Whole Eggs for This Recipe?

You shouldn’t use whole eggs for this recipe. This milk pudding has a runny texture, which comes from using the egg white only. If you use whole eggs, the pudding will be too firm.

As a result, you won’t be able to enjoy the authentic texture and flavor of this milk pudding. So, I recommend using the egg white only. However, you can use whole eggs if you want the texture to be dense and firm.

Can I Use Any Fruits or Nuts in This Milk Pudding?

Of course. You can use a wide variety of fruits and nuts in this milk pudding recipe. Remember, you shouldn’t add fruits or nuts while making the pudding. When the pudding has already been steamed and set, you can top it with your favorite fruits or nuts.

For example, you can garnish the pudding with diced mango, blueberries, strawberries, walnuts, cashews, almonds, etc.

Can I Use Honey Instead of Sugar for This Recipe?

Using honey for this recipe isn’t a good idea. If you use granulated sugar or sugar syrup, it dissolves into the milk easily and creates an even mixture. But if you use honey for this milk pudding recipe, it might not dissolve well into milk. So, there will be uneven sweetness in the pudding.

It might also impact the overall texture of the pudding. So, it is best to use regular sugar or sugar syrup for this milk pudding recipe.

Final Thoughts

Chinese milk pudding is a delicate combination of milk, sugar, and egg whites. This mixture is steamed for a short time to create skins on top of the liquid. The steamed pudding is still a bit jiggly or runny, which is best enjoyed with fruits or nuts.

To make this easy Chinese dessert recipe, you just need to mix the ingredients thoroughly and then pass the mixture through a strainer. The strained mixture can then be steamed to make this awesome milk pudding. Give it a try next time you crave something sweet.