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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.
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Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 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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