Craving a silky-smooth ending to your meal? Look no further than one of Hong Kong’s classic desserts – double-layered steamed milk pudding (雙皮奶). As its name suggests, this delectable ...

It works first when milk is added and again with heat from the steam-cooking process. Tiny, chewy, dried currants give this pudding sweetness and texture, as well as its “spotted” appearance.

This pudding is quick to make. It is mixed up in a food processor then steamed in a pot ... lemon zest and juice, and the milk to form a smooth batter. Pour this into the prepared stainless ...

Add enough milk to form a soft batter and spoon the mixture into the pudding bowl ... Cover the pan with a lid and steam for 1½ hours, ensuring that the water is gently simmering and topped ...

At this time of year, when it is freezing outside, there’s nothing more delicious and decadent than a steaming hot sticky pudding. I love the sound of the pudding bubbling away on the stove as ...

For this recipe you will need four individual pudding moulds ... Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking ...

or steamed shrimp dumplings. In this easy-to-make dessert, Sato takes the classic French blancmange - a light, delicate milk pudding set with gelatine - and gives it an Asian touch by infusing ...

The Jigoku-mushi Purin, or “hell-steamed custard pudding,” is so devilishly delicious that it topped the list in a nationwide survey on which local creme caramels people most want to buy.