Ginger milk curd/pudding is a smooth custard-like dessert. It is commonly found in Guangzhou, Hong Kong and Macau. This traditional dessert is made only with matured ginger, fresh milk and sugar.

The method of preparation is fairly simple, extract juice from ginger and pour in hot milk. The optimum temperature for curdling is 70°C-80°C.

One of the keys to the success of milk curdling is the amount of starch in ginger. A thin layer of ginger starch will settle at the bottom of the bowl after setting aside for a few minutes. The milk will not set firmly if the amount of ginger starch is too low.

Check out our tau fu fa recipe as well with two different methods, either hot or chilled.

Chinese Version: 姜汁撞奶 – 暖心暖胃

Ginger Milk Curd/Pudding Recipe
 

Ginger Milk Curd Recipe | MyKitchen101en

Yield: 2 servings

Ingredients:

  • 40ml old/mature ginger juice (freshly squeezed from about 70g-80g mature ginger)
  • 400ml fresh milk
  • 30g sugar

Instructions:

1 Wash and clean old/mature ginger. Scrape away ginger peel if you want, it is not necessary.

Ginger Milk Curd/Pudding Recipe
 

2 Grate the fresh ginger; extract the juice by squeezing it through a sieve.

Ginger Milk Curd/Pudding Recipe

3 Divide ginger juice equally into 2 bowls, 20ml of ginger juice to 200ml of fresh milk. The ratio of ginger juice to milk is 1:10.

Ginger Milk Curd/Pudding Recipe

4 Heat the milk to 80°C (176°F) using medium low heat, stir occasionally. If you do not have thermometer, heat until lots of tiny bubbles form around the sides of saucepan and steam rising from the milk.

Ginger Milk Curd/Pudding Recipe
 

5 Remove from heat and stir in sugar to dissolve it.

Ginger Milk Curd/Pudding Recipe

6 Stir ginger well before pouring in hot milk.

Ginger Milk Curd/Pudding Recipe

7 Set aside for 10 minutes to allow the milk to set. This dessert can be served hot or chilled. Ginger milk curd has silky smooth texture, sweet and mildly spicy taste with thicker yogurt-like texture.

Ginger Milk Curd/Pudding Recipe

Ginger Milk Curd/Pudding Recipe

Ginger Milk Curd Recipe

Ginger milk curd/pudding is a smooth custard-like Cantonese dessert. This traditional dessert is made only with matured ginger, fresh milk and sugar.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert, Pudding
Cuisine Cantonese
Servings 2 servings
Calories 126 kcal

Ingredients
 
 

  • 40 ml old ginger juice freshly squeezed from about 70g-80g mature ginger
  • 400 ml fresh milk
  • 30 g sugar

Instructions
 

  • Wash and clean old/mature ginger. Scrape away ginger peel if you want, it is not necessary.
    Ginger Milk Curd/Pudding Recipe
  • Grate the fresh ginger; extract the juice by squeezing it through a sieve.
    Ginger Milk Curd/Pudding Recipe
  • Divide ginger juice equally into 2 bowls, 20ml of ginger juice to 200ml of fresh milk. The ratio of ginger juice to milk is 1:10.
    Ginger Milk Curd/Pudding Recipe
  • Heat the milk to 80°C (176°F) using medium low heat, stir occasionally. If you do not have thermometer, heat until lots of tiny bubbles form around the sides of saucepan and steam rising from the milk.
    Ginger Milk Curd/Pudding Recipe
  • Remove from heat and stir in sugar to dissolve it.
    Ginger Milk Curd/Pudding Recipe
  • Stir ginger well before pouring in hot milk.
    Ginger Milk Curd/Pudding Recipe
  • Set aside for 10 minutes to allow the milk to set. This dessert can be served hot or chilled. Ginger milk curd has silky smooth texture, sweet and mildly spicy taste with thicker yogurt-like texture.
    Ginger Milk Curd/Pudding Recipe

Video

Notes

This recipe yields 2 servings.
The nutritional value for reference is for 1 serving. 

Nutrition (per serving)

Calories: 126kcalCarbohydrates: 25gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 309mgSugar: 10gVitamin A: 334IUCalcium: 254mg
Keyword ginger milk curd, ginger milk pudding
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