Double skin milk

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Double skin milk

Double skin milk (Cantonese: 雙皮奶, soeng1 pei4 naai5) is a Cantonese dessert made of milk, egg whites, and sugar. It was first invented in Shunde, Guangdong. [1] It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally buffalo milk is used; its higher fat content compared to cow's milk produces a smooth texture. This dessert is particularly famous in Shunde, Guangzhou, Macau, and Hong Kong.


Double skin milk originates from the Daliang Town, Shunde District in Guangdong. It is said to have been created by Grandma Dong in 1850 in Shunde. Cowherd Grandma Dong (Xiaohua Dong) wished to store unsold milk. In one experiment she boiled the milk and found a skin formed on the milk after cooling it down. The skin was surprisingly delicious. After several improvements we have today's double skin milk, with Grandma Dong credited as the originator. Nowadays, the skills used in making double skin milk are listed as part of the Shunde Intangible Cultural Heritage.

See also[edit]


  1. ^ Zhu, Xinrui (26 October 2012). "Recipe: Double-skin milk pudding". Vox Magazine. Retrieved 4 August 2015.