Cantonese Double Skin Milk Custard Pudding Powder (No-Cook) is made with high-quality whole milk powder and natural plant ingredients. Vacuum freeze-drying technology is used to preserve the rich flavor and nutrients of the classic double skin milk custard.
Cantonese Double Skin Milk Custard Pudding Powder (No-Cook) is a traditional Cantonese dessert originating in Shunde, Guangdong during the Qing Dynasty. This innovative powder brings the classic double skin milk custard into a convenient, easy-to-make format. Using advanced technology, we’ve captured this beloved dessert’s rich flavor and creamy texture, allowing you to enjoy it anytime, anywhere—whether at home or on the go.
Made with high-quality whole milk powder and natural plant ingredients, this pudding powder is rich in nutrients and offers the same smooth, milky taste as traditional double skin milk custard. The use of vacuum freeze-drying helps preserve the nutrients and flavor, so every sip is just as delicious as the original.
To prepare, add the powder to hot water, stir well, and let it sit for 3 to 8 minutes. For a personalized touch, feel free to add fruits, nuts, or other ingredients to create your unique flavor.
Recommended Usage
Refer to the label.
Serving Recipe
Double Skin Milk Custard Pudding at hot pot dessert shops is served with fructose, nuts, and dried fruits.
Product Name: Cantonese Double Skin Milk Custard Pudding Powder (No-Cook)
Net Volume: 1kg
Shelf Life: 18 Months
Origin: China
Storage Condition: Keep in a cool, dry place.
Manufacturer: Guangzhou He Quan Food Co., Ltd.
How to Use: Add 100g of powder to 500g of hot water. Stir for 1-2 minutes, then let it cool. For the best taste, refrigerate before serving.
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