I’ve always loved simple, creamy desserts that melt in your mouth, and this Chinese Milk Cake is one of the easiest yet most satisfying treats I’ve ever made. It’s smooth, chewy, and so comforting when served cold.
Soft and Silky Chinese Milk Cake
This was my very first time making Chinese milk cake, and I honestly didn’t expect it to turn out so perfectly.
The texture was silky and smooth, the flavor was rich and milky, and when served cold, it was incredibly refreshing—like a creamy milk pudding with a gentle bite. I was genuinely impressed by how delicious it was!
What surprised me even more was how easy it is to make. You don’t need any fancy equipment—just a basic non-stick pan is enough.
The ingredients are all pantry staples too: just cornstarch, sugar, egg yolks, and milk. With a few simple steps, you’ll have a beautiful dessert that tastes like it came from a high-end dessert shop.
If you’re looking for a fuss-free, crowd-pleasing treat, this recipe is definitely worth a try.
Why you‘ll love this recipe
- Only 4 main ingredients, all easy to find
- No oven or special tools needed
- Light, creamy texture with a satisfying bite
- Naturally gluten-free
- Can be dressed up with different toppings for variety
Ingredients:
- 400 ml whole milk
- 2 egg yolks
- 40 g cornstarch
- 30 g sugar (can reduce slightly if you prefer less sweetness)
Optional toppings (as needed):
- soybean flour
- milk powder
- desiccated coconut
Instructions:
Mix the ingredients – smooth texture is key
In a non-stick saucepan:
In a non-stick saucepan, add 2 egg yolks, 30 g of sugar, and 40 g of cornstarch. Pour in 400 ml whole milk
Use a whisk or spatula to stir well until the mixture is smooth with no lumps.
Cook the mixture – stir constantly over low heat
Turn on low heat and cook while stirring continuously with a silicone spatula or wooden spoon, scraping from the bottom to prevent burning.
After about 3 minutes, the mixture will start to thicken and form small bubbles.
Keep stirring gently until the mixture becomes thick and silky.
Mine usually takes around 5 minutes in total. Once thickened and glossy, remove from heat.
Shape – easier to cut when cool
Immediately pour the mixture into a square mold or lunchbox while still hot.
Smooth the top with a spatula and tap the mold gently to remove bubbles.
Let it cool completely at room temperature.
Cut and decorate
Once firm, invert the milk cake onto a clean board and cut into 3 cm × 3 cm cubes.
Dust with soybean flour, milk powder, or desiccated coconut as desired.
Frequently Asked Questions
Q: Can I replace cornstarch with another thickener?
A: Cornstarch works best for this silky texture, but you could try potato starch or tapioca starch. Results may vary slightly.
Q: How long can I store this milk cake?
A: Keep it in an airtight container in the fridge. It’s best enjoyed within 2–3 days.
Q: Can I make this without egg yolks?
A: The egg yolks add richness and color. You can try skipping them, but the texture may be lighter and less custardy.
4-Ingredient No-Bake Milk Cubes
Ingredients
400 ml whole milk
- 2 egg yolks
- 40 g cornstarch
- 30 g sugar can reduce slightly if you prefer less sweetness
Optional toppings (as needed):
- soybean flour
- milk powder
- desiccated coconut
Instructions
Mix the ingredients – smooth texture is key
- In a non-stick saucepan:
- In a non-stick saucepan, add 2 egg yolks, 30 g of sugar, and 40 g of cornstarch. Pour in 400 ml whole milk
- Use a whisk or spatula to stir well until the mixture is smooth with no lumps.
Cook the mixture – stir constantly over low heat
- Turn on low heat and cook while stirring continuously with a silicone spatula or wooden spoon, scraping from the bottom to prevent burning.
- After about 3 minutes, the mixture will start to thicken and form small bubbles.
- Keep stirring gently until the mixture becomes thick and silky.
- Mine usually takes around 5 minutes in total. Once thickened and glossy, remove from heat.
Shape – easier to cut when cool
- Immediately pour the mixture into a square mold or lunchbox while still hot.
- Smooth the top with a spatula and tap the mold gently to remove bubbles.
- Let it cool completely at room temperature.
Cut and decorate
- Once firm, invert the milk cake onto a clean board and cut into 3 cm × 3 cm cubes.
- Dust with soybean flour, milk powder, or desiccated coconut as desired.
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