Cantonese Ginger Milk Pudding Recipe with step by step pictures.
Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shunde District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar. Water buffalo milk is used in the original recipe.
Ginger milk pudding is a very warm and soothing recipe made using ginger, milk and sugar. Just three ingredients which gives you the perfect soft set curd like texture. You can have this pudding either warm straight away cold as well.
There is one more version for this pudding in which there is a addition of milk powder added and the whole thing is steamed to make the pudding little firmer in texture. Will try to share the recipe soon if i can.
Ginger milk pudding is very new to me. As soon as i saw this recipe i was fascinated by the fat that “how milk setting like a jelly with the help of ginger juice”. Later i did my research and found that Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.
Also check mango milk pudding
There are few steps to achieve the perfect texture in the pudding.
1)Dont get the milk too hot. It will give you like a scrambled texture of curd instead of the smooth jelly like texture.
2)You could add any sweetener as you like.
3)Pour the milk from a height which will make the milk mixed with the ginger juice. Dont mix the milk with ginger juice once added.
4)Leave it aside for 10 to 15 mins. dont disturb.
5)Use old ginger for best result. Old means little older ginger rather than young ginger.
6)The optimum curdling temperature is 70 °C (158 °F). Use a cheese thermometer for best result.
7)Traditionally buffalo milk is used, since it has much fat and the milk is thicker.
Hope you will give this a try and let me know how it turns out for you.
- Full Fat Milk - 200 ml
- Sugar - 1 tblsp or to taste
- Ginger Juice - 1 tblsp
- Take milk and sugar in a small pot. Heat it gently till it gets luke warm.
- Grate ginger and strain it to get the juice. Always mix the ginger juice throughly since ginger has a tendency to settle. So always give a good mix.
- Take a serving bowl, add ginger juice. Pour the warm milk over the ginger juice from a height so the milk gets mixed with ginger juice.
- Now leave aside for 10 mins so the milk sets.
- You can serve warm or chill it in fridge and serve cold.
2)You could add any sweetener as you like.
3)Pour the milk from a height which will make the milk mixed with the ginger juice. Dont mix the milk with ginger juice once added.
4)Leave it aside for 10 to 15 mins. dont disturb.
5)Use old ginger for best result. Old means little older ginger rather than young ginger.
6)The optimum curdling temperature is 70 °C (158 °F). Use a cheese thermometer for best result.
7)Traditionally buffalo milk is used, since it has much fat and the milk is thicker.
Pictorial:
1)Take milk in a sauce pan.
2)Add sugar to taste
3)Mix well
4)heat till it gets warm.
5)Take ginger
6)Peel the skin using a spoon
7)Grate it using a fine grater
8)Squeeze and extract as much juice as possible.
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Mango Pudding
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9)Like this
10)Take 1 tblsp of ginger juice in a serving cup
10)add it in
11)The milk should be very warm.
12)Pour the milk over the ginger juice from a height so it is mixed
13)Set aside for 10 mins till the milk sets
14)Now the milk is set
15)Do a spoon test
16)Serve
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My eyes caught your cup actually. Where did you get it dear?