Sweet Red Bean Coconut Double Skin Milk
A nutritious Cantonese dessert combining coconut milk and milk with the refreshing texture of red beans.
Ingredients
red beans
30 g
rock sugar
20 g
water
500 ml
milk
300 ml
fresh cream
40 ml
coconut milk
200 ml
egg whites
3
caster sugar
50 g
Instructions
1
Step 1
Add the red beans and rock sugar to the water, bring to a rolling boil over high heat, then simmer over low heat until the liquid is fully absorbed, set aside.
2
Step 2
Pour the milk into a bowl, add the fresh cream, cover with plastic wrap, place in a steamer and steam over medium heat for 15 minutes.
3
Step 3
Remove from heat and let cool completely. A layer of milk skin will form on the surface of the milk. Use a small knife to cut a small slit along the edge of the bowl, gently lift one corner of the milk skin, slowly pour out the milk, leaving a small amount of milk in the bowl to prevent the milk skin from sticking to the bottom.
4
Step 4
Add the coconut milk to the milk poured out in Step 3, adjust the ratio of milk to coconut milk to 3:2, and mix well.
5
Step 5
Add the caster sugar to the egg whites, beat until well combined, pour into the mixed liquid from Step 4, and stir to mix evenly.
6
Step 6
Strain the mixed liquid from Step 5 through a fine sieve to remove foam and air bubbles, for a smoother, more delicate texture.
7
Step 7
Gently lift the slit cut in the milk skin earlier, slowly pour the strained mixed liquid from Step 6 along the edge of the bowl back into the original bowl, allowing the milk skin to slowly float up.
8
Step 8
Cover with plastic wrap, place in the steamer, steam over high heat for 15 minutes, turn off the heat and let rest for 2 to 3 minutes, then add the cooked red beans from Step 1 to serve.
