Preparation
1. Bring water to a boil and add double-skin milk pudding powder.
2. Whisk quickly until evenly dissolved, taking care to avoid lumps.
3. Replace part of the water with evaporated milk or fresh milk for a richer flavor.
4. Cook until a thin skin forms on the surface for a texture closer to Hong Kong-style milk pudding.
5. Once fully dissolved, pour into containers and allow to cool and set.
Double Layer Steamed Milk Custard Powder
Made in Taiwan. The supplier listing states SGS testing and U.S. FDA certification for food use; request the applicable product documentation.
