Magic Ginger Milk Pudding (姜汁撞奶) – A Silky Smooth Treat with No Gelatin!
Ginger milk pudding is a beloved traditional Cantonese dessert found in almost every dim sum restaurant or dessert shop. It has a delicate, silky texture with a comforting ginger flavor. If you love ginger as much as I do, you’re going to enjoy this dessert. Plus, it’s incredibly simple to make at home!
I call it magic because all you need is milk and fresh ginger juice—no gelatin, agar, or eggs required. But there’s actually some fascinating science behind it! Let’s explore how it works, how to make it perfectly every time, and how to maximize your chances of success.
The Science Behind Ginger Milk Pudding
The key to this pudding’s transformation lies in an enzyme called protease, which is naturally present in fresh ginger. When hot milk is mixed with fresh ginger juice, the enzyme breaks down the milk proteins, causing them to coagulate and form a smooth, spoonable pudding. However, for this reaction to work, you need to follow a few crucial steps.
Keys to Success
Use Fresh Ginger
The enzyme in ginger is highly sensitive and loses its activity over time. Always juice the ginger right before mixing it with the milk. Older ginger juice or bottled versions won’t work as well.
Heat the Milk to the Right Temperature
The ginger enzyme works best when the milk cools to around 158°F (70°C). To achieve this, heat the milk to about 175°F (80°C) before pouring it over the ginger juice. During this process, the milk will cool down and pass the ideal reacting temperature of 158°F. If the milk is too hot, the enzyme will be destroyed, and if it’s too cold, the milk won’t set properly. If you don’t have a thermometer, look for steam rising from the milk, but be careful to avoid boiling it.
Pouring boiled milk directly into the ginger juice will deactivate the ginger enzyme, preventing the pudding from setting. Additionally, boiling the milk can cause a skin to form on the surface as it cools, which can negatively affect the pudding’s texture. For the best results, avoid boiling and aim for the recommended temperature range.
Increase Milk Protein Content
More protein increases the likelihood of successful coagulation and results in a firmer pudding. Adding milk powder boosts the milk’s protein content, which enhances the pudding’s texture. You can adjust the amount of milk powder depending on how firm you’d like the pudding to be. Alternatively, you can skip the milk powder entirely if you prefer a softer texture. It’s all about personal preference!
Let It Rest Undisturbed
Once you pour the milk into the ginger juice, resist the urge to stir! Simply cover the bowls and let them sit for at least 5 minutes. The magic happens when the pudding sets on its own.
Can Plant-Based Milk Work?
Unfortunately, no. This method relies on the proteins in dairy milk, so plant-based alternatives won’t achieve the same pudding-like texture.
Adjusting Flavors
If you find the ginger flavor too strong, you can use young ginger which has a milder flavor, while mature ginger has a stronger, spicier taste.
Alternatively, you can customize the pudding by adding matcha powder, vanilla extract, or a bit of cream for a richer taste. Whole milk with a splash of heavy cream creates an extra creamy texture.
Is Ginger Milk Pudding Similar to Yogurt?
No, ginger milk pudding (姜汁撞奶) is not the same as yogurt, even though both are dairy-based and have a semi-solid texture. The process of making ginger milk pudding is quick, relying on an enzymatic reaction, and does not involve fermentation.
Yogurt is made by fermenting milk with bacterial cultures. These bacteria convert lactose into lactic acid, thickening the milk and giving it a tangy flavor. Yogurt’s texture can vary from thin and drinkable to thick and creamy, depending on the type. Unlike ginger milk pudding, yogurt requires hours of controlled-temperature fermentation.
The main distinction lies in the process and flavor. Ginger milk pudding relies on an enzymatic reaction for coagulation and has a gingery, sweet taste, while yogurt depends on bacterial fermentation and has a tangy, sour flavor.
Ginger Milk Pudding Recipe (Makes 2 Bowls)
Ingredients:
- Milk – 350g
- Milk powder – 20g (optional, for a firmer pudding)
- Sugar – 1 tbsp (~13g, adjust to taste)
- Fresh ginger juice – 2 tbsp (from ~100g ginger, 1 tbsp per bowl)
Instructions:
- Prepare the Ginger Juice – Peel and finely grate about 100g of fresh ginger. Squeeze it through a fine mesh strainer or cheesecloth to extract 2 tbsp of juice. Divide the juice evenly into two bowls and use immediately.
- Prepare the Milk Mixture – In a bowl, mix milk, sugar, and milk powder, stirring until fully dissolved. Strain to remove any lumps.
- Heat the Milk – Pour the mixture into a saucepan, warm the milk to 175°F (80°C) until you see steam rising. Do not let it boil!
- Combine & Set – Quickly pour the hot milk into each bowl of ginger juice in one steady motion. Cover and let it sit for at least 5 minutes without disturbing it.
- Enjoy! – Your pudding should be set with a silky, custard-like texture. Serve warm or chilled.
Ginger Milk Pudding
Ingredients
- 350 g Milk
- 20 g Milk powder optional, for a firmer pudding
- 1 tbsp Sugar ~13g, adjust to taste
- 2 tbsp Freshly squeezed ginger juice from ~100g ginger, 1 tbsp per bowl
Instructions
- Prepare the Ginger Juice – Peel and finely grate about 100g of fresh ginger. Squeeze it through a fine mesh strainer or cheesecloth to extract 2 tbsp of juice. Divide the juice evenly into two bowls and use immediately.
- Prepare the Milk Mixture – In a bowl, mix milk, sugar, and milk powder, stirring until fully dissolved. Strain to remove any lumps.
- Heat the Milk – Pour the mixture into a saucepan, warm the milk to 175°F (80°C) until you see steam rising. Do not let it boil!
- Combine & Set – Quickly pour the hot milk into each bowl of ginger juice in one steady motion. Cover and let it sit for at least 5 minutes without disturbing it.
- Your pudding should be set with a silky, custard-like texture. Serve warm or chilled.
