Chinese desserts are relatively few and far between, but there are a few special ones that can be hard to get in the shops, and this double layer/skin milk is one such dessert. The recipe dates back to the 1850s, and comes from the Canton region.
The key ingredients are full fat milk and egg whites – so it will give you plenty of proteins! It is also very easy to make, and the prep time only totals around 5 minutes, with a cooking time of roughly 20 minutes. However, there are quite lengthy cooling periods in between. You can also make it the day before and keep it chilled in the fridge! Continue reading “Double Layer Milk (Shuang Pi Nai)”