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    Cantonese Ginger Milk Pudding

    Last Updated On: Apr 14, 2025 by Aarthi

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    Cantonese Ginger Milk Pudding Recipe with step by step pictures. Warming ginger milk curd or pudding made with just milk, ginger juice and little sugar. 

    Cantonese Ginger Milk Pudding

    Cantonese Ginger Milk Pudding (ginger milk curd)

    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.

    Table of Contents

    • About Ginger Milk Curd Recipe
    • 📖 Recipe Card
    • Cantonese Ginger Milk Pudding Recipe (Ginger Milk Curd Recipe)
    • Ginger Milk Curd Recipe Step by Step Pictures
    • Tips & Tricks

    About Ginger Milk Curd Recipe

    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.

    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

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

    Cantonese Ginger Milk Pudding

    How to Make Ginger Milk Curd Recipe

    • 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.

    Cantonese Ginger Milk Pudding

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

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Cantonese Ginger Milk Pudding

    📖 Recipe Card

    Cantonese Ginger Milk Pudding Recipe (Ginger Milk Curd Recipe)

    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.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 1 servings
    Calories: 216kcal
    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!
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    Ginger Milk Curd Recipe Step by Step Pictures

    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.

     

    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

     

    Tips & Tricks

    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

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    Aarthi

    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!

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    1. Zarina

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

      Reply
    5 from 1 vote

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