Ginger Milk Pudding
Popular Chinese dessert- Ginger milk pudding (Ginger milk curd)
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 400 ml whole milk
- 1 tbsp. fresh ginger juice
- 2 tbsp. sugar to taste
- 1 tbsp. milk baking powder ( , optional)
Instructions
- 1
Use a small spoon and peel the ginger skin off and then grate with the finest grater (or finely minced). Transfer to a very fine-mesh strainer and then press with spoon to squeeze the juice out. Place half of the fresh ginger juice in each two serving bowls.
- 2
Heat milk over the slowest fire and dissolve sugar and milk powder if you are using. Continue heating until around 90 degree C or just boiling. Move away from heat and wait for 1-2 minutes until the temperature drops around 65 to 70 degree C.
- 3
Slightly shake the serving bowls and then pour the milk quickly to the serving bowls. Recommend pouring from higher places so ginger juice can well mixed with milk.
- 4
Then cover and set aside for 5 minutes. They can be serve directly as a hot dessert or a cold dessert after chilled or cooled down.