Cantonese Ginger Milk Pudding

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. 

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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.

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

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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.

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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.

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📖 Recipe

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Cantonese Ginger Milk Pudding Recipe (Ginger Milk Curd Recipe)

Aarthi

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 Recipe Pin Recipe

Prep Time 5 mins

Cook Time 2 mins

Total Time 7 mins

Course Dessert

Cuisine Chinese

Servings 1 servings

Calories 216 kcal

Aarthi

Ingredients

  

1x2x3x

• ▢ 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 Facts

Cantonese Ginger Milk Pudding Recipe (Ginger Milk Curd Recipe)

Amount Per Serving (1 g)

Calories 216 Calories from Fat 72

% Daily Value*

Fat 8g12%

Cholesterol 27mg9%

Sodium 114mg5%

Carbohydrates 27g9%

Sugar 27g30%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

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Ginger Milk Curd Recipe Step by Step Pictures

1)Take milk in a sauce pan.

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2)Add sugar to taste

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3)Mix well

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4)heat till it gets warm.

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5)Take ginger

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6)Peel the skin using a spoon

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7)Grate it using a fine grater

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8)Squeeze and extract as much juice as possible.

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9)Like this

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10)Take 1 tblsp of ginger juice in a serving cup

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10)add it in

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11)The milk should be very warm.

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12)Pour the milk over the ginger juice from a height so it is mixed

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13)Set aside for 10 mins till the milk sets

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14)Now the milk is set

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15)Do a spoon test

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16)Serve

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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