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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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. Grate the fresh ginger; extract the juice by squeezing it through a sieve.
- Divide ginger juice equally into 2 bowls, 20 ml of ginger juice to 200 ml of fresh milk. The ratio of ginger juice to milk is 1:10.
- 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.
- Remove from heat and stir in sugar to dissolve it.
- Stir ginger well before pouring in hot milk.
- 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.
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Notes
This recipe yields 2 servings.
The nutritional value for reference is for 1 serving.
Nutrition (per serving)
Calories: 184kcalCarbohydrates: 25gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 310mgSugar: 25gVitamin A: 334IUCalcium: 254mgIron: 0.01mg
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