Double Skin Milk Food

DOUBLE SKIN MILK

Steps:

• Pour the milk into a small saucepan, add sugar and bring slowly to the boil over low heat. Remove from heat and pour the hot milk into three individual rice bowls. Leave to cool.
• When a skin has formed on the surface of each bowl of the cooling milk, use a toothpick to lift up a corner of the skin just enough to gently pour the hot milk out of the corner of each bowl into a large bowl. Leave the skin that has now sagged to the bottom of each individual bowl intact.
• Beat the egg white till smooth and white. Add to the milk that is left cooling in the large bowl. Stir well. Strain the mixture through a sieve to remove lumps. Scrape off the bubbles that form at the top.
• Pour the milk back into the individual bowls with the previous milk skin still intact. The skin will float to the top. Place the bowls of milk in a bamboo steamer. Boil water in a wok. Place the steamer over boiling water. Cover and steam for 10 minutes over medium heat.
• The resulting double skinned milk is pure white and set to a wobbly consistency, very smooth and mildly sweet. On cooling, a second layer of tasty skin is formed, sticking to the edge of the bowl.

DOUBLE SKINNED MILK

Steps:

• Pour milk into 2 bowls; cover with aluminum foil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bowls of milk, cover, and steam, about 5 minutes. Allow layer of skin to form on top of milk.
• Flip up a corner of the milk skin and pour milk into an empty bowl, reserving the milk skin in the bowl.
• Whisk egg whites and sugar together in a bowl; pour in the milk and mix well. Pour milk mixture back into the 2 bowls under the reserved milk skin. Cover with aluminum foil.
• Steam milk mixture until set, about 15 minutes.