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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.
Servings: 2 persons
Difficulty level: Beginner
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. 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!
- Serve while still hot. Enjoy!