Would you believe me if I told you that this classic Chinese dessert, ginger milk pudding, is made with just two ingredients: ginger and milk? It’s soft, silky, jiggly and super warming and comforting.
Table of Contents
- Watch How to Make It
- What is Chinese Ginger Milk Pudding?
- Tips for FOOLPROOF Ginger Milk Pudding
- How to Make Chinese Ginger Milk Pudding
Watch How to Make It
What is Chinese Ginger Milk Pudding?
Ginger milk pudding (薑汁撞奶) is a traditional Cantonese dessert made with, you guessed it, just fresh ginger juice, hot milk and a little sugar or honey for sweetness.
The Chinese name of this dessert literally means “ginger juice collided milk.” When hot milk is poured over fresh ginger juice, a magical thing happens and it forms a soft, jiggly, silky pudding.
This happens because a natural enzyme in fresh ginger called protease causes the proteins in the milk to denature and coagulate, forming a delicate milk curd. No gelatin is needed for this dessert!
The texture should be smooth, delicate and slightly jiggly, almost like a very soft custard. Traditionally it’s served warm and eaten with a spoon straight from the bowl.
I definitely failed the first time I made it by heating the milk too much, and the pudding didn’t set. The key is using fresh ginger juice and milk at the right temperature.
Tips for FOOLPROOF Ginger Milk Pudding
1) Use older ginger
Older ginger contains more ginger protease, the enzyme responsible for setting the pudding. Younger ginger tends to be milder and might not have enough enzyme to properly coagulate the milk.
You can tell a ginger root is older if it has more visible fibres and the skin looks slightly rough or wrinkled. Younger ginger usually has thin, smooth skin and is lighter in colour.
I like to use a ceramic garlic and ginger grater to grate the ginger and easily extract the juice.
2) Use whole milk
Whole milk works best because it has a higher fat and protein content. We need these milk proteins to react with the ginger enzyme to form the delicate curd that gives the pudding its soft and silky texture.
Semi-skimmed, skimmed or plant-based milks usually don’t work well because they contain less protein and fat, which makes it harder for the milk to coagulate properly. As a result, the pudding may turn out watery or may not set at all.
3) Don’t overheat the milk!!
The ideal milk temperature is about 70°C. If it gets above 80°C, the ginger protease enzyme can be destroyed, and the pudding would not set.
Using a thermometer is the most foolproof way to get it right. If you don’t have one, heat the milk on medium for 4–5 minutes, make sure to keep a close eye on it! Then remove it immediately once small bubbles appear around the edges.
DON’T let the milk boil!
4) Stir the ginger juice before pouring the milk
After grating the ginger, the starch in the juice settles quickly. Once your hot milk is ready, stir the ginger juice just before adding the milk so everything is evenly mixed. Otherwise, the pudding may not set properly.
5) Pour the milk from a height
I’ve heard professional Cantonese chefs mention this tip, and while I’m not sure how much of a difference it makes, pouring the milk from about 15 cm above the bowl to “smash” it into the ginger juice helps mix everything quickly without stirring. This is important for the pudding to set correctly.
How to Make Chinese Ginger Milk Pudding
More Asian Desserts You’ll Love!
Chinese Ginger Milk Pudding (姜汁撞奶)
1
servings5
minutes5
minutesLearn how to make traditional Cantonese ginger milk pudding with fresh ginger juice and milk. Smooth, silky, fail-proof pudding every time.
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Ingredients
180 ml fresh whole milk
1 tbsp fresh ginger juice
2 tsp white sugar (optional)
Directions
- Use a spoon to peel the ginger. Finely grate it, then use a sieve to press and squeeze out the ginger juice.
- In a small pot over medium heat, warm the milk with the sugar for about 4–5 minutes, until small bubbles start to appear around the edges (or 70°C if you have a thermometer). Immediately remove from heat. Make sure not to overheat the milk above 80°C, as this can destroy the protease enzymes in the ginger and prevent the pudding from setting.
- Add 1 tablespoon of ginger juice to a serving bowl. Stir it well right before adding the milk, as the ginger starch settles quickly.
- Pour the hot milk from about 15 cm above the bowl to “smash” the milk into the ginger juice. Do not stir.
- Cover the bowl with a plate and leave it undisturbed for 10 minutes to set.
- To check if it worked, gently place a spoon on top. If the spoon rests on the surface without sinking, your pudding is ready!
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Hi Karen, does it make a difference if I use whole milk, or 2 % milk? Organic or grass fed or traditional milk? I tried using 2% organic milk and it usually not set. I think of all the tries, I only had one success with whole milk. My ginger was definitely very starchy so I know the problem isn’t with it. Thanks!
Hi Jan! Whole milk works best for ginger milk pudding!
The higher fat and protein content helps the pudding set better. 2% milk can sometimes be a bit too thin, which is why it might not set properly even if your ginger is good. Organic of grass-fed doesn’t make a big difference, it’s more about the fat content. So I’d recommend sticking with whole milk for more consistent results 🙂 Hope this helps!