Imperial Court Cheese (Gongting Nailao)
Originating from the Qing imperial court, this delicate, silky pudding harmonizes milk and fermented rice wine aromas—a classic summer refreshment.
Ingredients
4 items- Whole milk 500 ml
- Sweet fermented rice wine (jiuniang) 150 ml
- White sugar 30 g
- Raisins or goji berries as needed
Nutrition
Steps （5 steps）
In a nonstick saucepan, heat whole milk over low heat until just about to boil (85°C), stirring constantly to prevent scalding. Immediately remove from heat and cool to about 40°C (warm to the touch).
Strain the fermented rice wine to get clear liquid. Add it to the cooled milk along with sugar. Whisk gently until sugar is completely dissolved.
Pass the mixture through a fine sieve to remove lumps and bubbles. Divide into 4 small bowls. Skim off any surface foam with a spoon.
Place the bowls in a steamer, cover, and bring to a boil over high heat. Reduce to medium heat and steam for 10 minutes. The surface should be set but the center slightly jiggly. Do not oversteam.
Remove from steamer and cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours until completely set and silky. Garnish with raisins or goji berries before serving.
Tips
Key tips: ① Use thick, sedimented sweet fermented rice wine (jiuniang); strain to obtain clear liquid for best coagulation. ② Do not overheat the milk; it should be just below boiling and cooled to 40°C. ③ After boiling, steam over medium heat to avoid bubbles and holes. ④ Chill for at least 2 hours for proper setting.
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