Double skin milk
In its own language: 雙皮奶
Silky Cantonese milk custard with two delicate skins
Double skin milk is a Cantonese dessert from Shunde, Guangdong, made with milk (traditionally buffalo milk), egg white, and sugar. This smooth custard forms two layers of milk skin and is enjoyed warm or cold. It is especially popular in southern China and often topped with fruit or beans.
- Forms two delicate skins during preparation
- Traditionally made with buffalo milk for a rich texture
- Originated in Shunde, Guangdong
- Listed as Shunde's intangible cultural heritage
- Often topped with red bean or fruit
What is Double skin milk?
Double skin milk is a Cantonese dessert made by curdling milk with egg white and sugar. The dish is known for its silky, creamy texture and the two thin skins that form on top—one after boiling and cooling the milk, and the other after steaming the custard. Traditionally, buffalo milk is used because it gives a richer, smoother result than cow's milk. The finished dessert is white, glossy, and delicate, with a subtle sweetness and a light dairy aroma.
Where does Double skin milk come from?
This dessert comes from Shunde in Guangdong province. According to local accounts, it was first made by Grandma Dong during the Qing Dynasty. She discovered that boiled milk formed a tasty skin when cooled, but the addition of egg white helped the milk set and made it easier to transport. Over time, her method evolved into the double skin milk known today. The making of this dessert is now recognized as part of Shunde's intangible cultural heritage, and it was officially listed as such in 2018.
How is Double skin milk made?
To make double skin milk, milk is first boiled and then left to cool, allowing a thin skin to form on the surface. The milk is then carefully poured off, leaving the skin behind, and mixed with egg white and sugar. This mixture is poured back under the first skin and gently steamed or cooked until set. A second skin forms as it cools. The dessert can be served warm or cold, and is often topped with extras like red bean, fruit, or syrup.
How and when is Double skin milk eaten?
Double skin milk is usually eaten as a dessert or snack, often at Cantonese dessert shops or after meals. It is enjoyed both warm and cold, depending on the season and personal preference. Some people add toppings such as red beans, tapioca, honey, or fresh fruit to vary the flavor and texture. It is a familiar treat in cities like Guangzhou, Shenzhen, Macau, and Hong Kong.
Kinds of Double skin milk
While the classic version uses buffalo milk, cow's milk is sometimes substituted. Modern versions may include creative toppings such as mango, tapioca pudding, or honey. These additions reflect changing tastes but the core method and texture remain central to the dish. The dessert is also compared to other milk custards like panna cotta, but its double skin is distinctive.
What Double skin milk means
Double skin milk is a symbol of Shunde's culinary tradition and is celebrated as part of the region's intangible cultural heritage. Its continued popularity shows its importance in local food culture, even as new desserts appear. The dish is often associated with family-run dessert shops and is seen as a point of pride for the people of Shunde and Guangdong.
Questions people ask about Double skin milk
What is double skin milk made of?
It is made from milk (traditionally buffalo milk), egg white, and sugar, creating a smooth custard with two layers of milk skin.
Where does double skin milk come from?
Double skin milk originated in Shunde, a region in Guangdong province, China, and is now popular in southern Chinese cities.
Why is it called double skin milk?
The name comes from the two thin skins that form on the custard: one after boiling and cooling the milk, and another after steaming the mixture.
Is double skin milk always made with buffalo milk?
Traditionally, buffalo milk is used for its higher fat content, but cow's milk is sometimes used as a substitute.
How is double skin milk usually served?
It can be served warm or cold, often with toppings like red bean, fruit, or syrup, as a dessert or snack.
Good reading and sources
- Double skin milk on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Double skin milk", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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