How to Make Double Skin Milk with Red Beans?

Red beansMilk skin pudding
When making milk skin pudding, you must use whole milk.This ensures that the first layer of milk skin will set firmly. Additionally, when pouring milk from a small bowl into a large bowl, it is best to leave some milk in the small bowl to prevent the first layer of milk skin from sticking to the bottom over time. Milk 180ml (preferably whole milk), cooked red beans
1 tablespoon (15g) (or canned sweetened red beans)
Egg white 1 (about 30ml)Sugarcane sugar 1 tablespoon (15g)Procedure: Beat the egg white in a large bowl.
Pour milk into a small bowl and add cooked red beans.
Steam the small bowl over boiling water to slightly boil, then remove it and let the milk cool. Once the surface of the milk in the small bowl has set into a thick skin, lift one corner of the skin and gently pour the milk from the small bowl into the large bowl, leaving the milk skin at the bottom of the small bowl.Add sugar to the large bowl and mix the milk, egg white, and sugar thoroughly. Slowly pour this mixture back into the small bowl, allowing the milk skin to float on top. Cover the small bowl with cling film and steam it in a steamer over high heat for 10 minutes, then let it sit for 5 more minutes before removing it from the steamer.
Allow the contents of the small bowl to cool, at which point another layer of milk skin will form on top. This is your double-layered milk pudding. Serve by sprinkling the cooked red beans on top.
Add rock sugar to a large bowl and whisk in the milk and egg whites until well combined.
Slowly pour this mixture back into the small bowl, allowing the milk skin to rise to the top.