Ginger milk pudding or ginger milk curd, “姜汁撞奶” or simply “姜撞奶” is a very popular Chinese/Cantonese hot dessert originated in Guangzhou, China. This dessert is so simple to make but it does require some good techniques in order to produce a silky-smooth finishing, resembling super-soft bean curd. This recipe only calls for 3 ingredients: old ginger, full-fat milk (fat content 3.8% and above) and sugar.
Tip: In order to curdle the milk right, get a kitchen thermometer or simply eyeball the process while heating milk.
for 2 servings
3 tbsp juice of old ginger
300 ml full-fat milk, at least 3.8% fat
1 ½ tbsp sugar
Peel and grate the ginger.
Using a sieve, squeeze the grated ginger and strain the juice.
Place 1 ½ tbsp of ginger juice into each two serving bowls and set aside.
In a saucepan, add milk and sugar.
Heat milk over the lowest flame. Stir until sugar dissolved.
Continue heating until milk starts to steam and bubbling at the side of the pan, or until in between 70°C and 80°C. Do not overheat the milk!
Remove milk from heat.
Stir ginger juice on each bowl thoroughly.
Quickly pour milk into the middle of the ginger juice in one swift motion.
Cover the milk and wait for 5 minutes.
If the milk curdled successfully, the spoon will not sink. You’ve made it!