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Chinese steamed milk pudding (shuang pi nai) is kind of like crème brûlée minus the torched sugar glaze. But done only in a steamer with minimal fuss, it's waaay easier to make. 🥛 The dessert is served with a light wobble, and when you spoon it, you get an incredibly silky and smooth pudding that has the pure flavor of sweetened milk. You can drizzle it with syrup or top it with fruit, grains, or whatever works with milk, really. 👇🏼 Instructions on how to make this easy 30-minute recipe below
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