Shuang Pi Nai, or Double Boiled Milk Pudding, is a beloved Cantonese dessert known for its incredibly smooth, creamy texture and subtly sweet flavor. This classic treat boasts a deceptively simple ingredient list, yet the resulting pudding is a testament to the magic of slow cooking and careful attention to detail. Its rich, comforting nature makes it the perfect ending to any meal, a soothing snack, or even a delightful breakfast indulgence. The silky, almost ethereal quality of Shuang Pi Nai sets it apart from other milk puddings, creating an experience that is both luxurious and utterly satisfying.
This recipe will guide you through every step of creating this exquisite dessert, from selecting the right ingredients to mastering the gentle double-boiling technique. With a few simple steps and a little patience, you'll be rewarded with a bowl of perfectly smooth, melt-in-your-mouth Shuang Pi Nai. Prepare to be amazed by the simplicity and profound deliciousness of this traditional Cantonese delicacy. Let's get started!
Tools Needed
- Pot
- Steamer
- Bowls
Ingredients
- Whole milk
- Sugar
- Eggs
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Boil the Milk
- Prepare the ingredients. (This step is inferred, as no specific preparation is mentioned in the transcript)
- Boil the milk. (This step is inferred)
Step 2. Combine Egg Yolks and Sweeten the Milk
- Separate the egg whites and yolks. (This step is inferred)
- Add the egg yolks to the boiled milk. (This step is inferred based on the common method of making this dessert)
- Add sugar (amount to taste). (This step is inferred based on common practice)
Step 3. Steam and Set the Pudding
- Steam the milk mixture until it sets. (This step is inferred based on the common cooking method for this dessert)
Step 4. Cool and Serve
- Let it cool. (This step is inferred)
- Serve and enjoy. (This step is inferred)
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Adjust the amount of sugar to your preference. (This is a common tip for cooking)
Nutrition
- Calories: Insufficient data
- Fat: Insufficient datag
- Carbs: Insufficient datag
- Protein: Insufficient datag
FAQs
1. Can I use other types of milk besides whole milk?
While whole milk gives the best texture and richness, you can experiment with 2% or even a combination of whole milk and evaporated milk. However, the pudding may be slightly less creamy.
2. Why is my Shuang Pi Nai grainy?
Grainy texture usually results from too high heat or not stirring frequently enough during the cooking process. Ensure you use low heat and stir gently but regularly.
3. How can I store leftover Shuang Pi Nai?
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best enjoyed chilled.
With its delicate sweetness and incredibly smooth texture, your homemade Shuang Pi Nai is a testament to the beauty of simple ingredients and patient cooking. Enjoy this comforting Cantonese classic as a delightful end to a meal or a soothing treat any time of day. We hope you enjoyed this recipe and encourage you to share your culinary creation with friends and family!