• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Recent Recipes / Cantonese Ginger Milk Pudding

Cantonese Ginger Milk Pudding

July 5, 2020 By Aarthi 1 Comment

share this
Share
Jump to Recipe Print Recipe

Cantonese Ginger Milk Pudding Recipe with step by step pictures.

Cantonese Ginger Milk Pudding

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

Cantonese Ginger 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.

Cantonese Ginger Milk Pudding

Hope you will give this a try and let me know how it turns out for you.

Cantonese Ginger Milk Pudding

Cantonese Ginger Milk Pudding

Ginger Milk Pudding. Ginger milk pudding or ginger milk curd is a very popular Chinese dessert made by ginger juice, milk and sugar. It is a magic dessert you will love after the first trying.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
servings
Course: Dessert
Cuisine: Chinese
Servings: 1 servings
Calories: 216kcal
Aarthi
Author: Aarthi

Ingredients

  • Full Fat Milk - 200 ml
  • Sugar - 1 tblsp or to taste
  • Ginger Juice - 1 tblsp

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Cholesterol: 27mg | Sodium: 114mg | Sugar: 27g
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
FOLLOW ON PINTEREST FOLLOW ON YOUTUBE FOLLOW ON FACEBOOK FOLLOW ON TWITTER
Tried this recipe?Let us know how it was!

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.

Similar Recipes,
Caramel Pudding
Cherry Pannacotta
Mango Pudding
Sago Pudding
Apple Pudding

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

Finger Jello
Broken Glass Pudding
Vanilla Pannacotta
Dragon Fruit & Grape Pudding

share this
Share

Filed Under: Cantonese Cuisine, Ginger, Pudding, Pudding, Pudding, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Noodles Pancake Recipe
Next Post: Baked Tortilla Chips Recipe »

Reader Interactions

Share

Comments

  1. Zarina

    July 8, 2020 at 3:47 pm

    5 stars
    My eyes caught your cup actually. Where did you get it dear?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

MEET THE AUTHOR

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

STAY CONNECTED

Recipe Posts on Yummy Tummy

  • Mapo Tofu
  • No Knead Black Bread Recipe
  • Turkish Semolina Halwa
  • Glutinous Rice Flour Doughnuts
  • 5 Ingredient Oatmeal Pancakes

Search Recipes by Categories

Archives

Footer