Ginger Milk Pudding
Ginger milk pudding is a beloved traditional Cantonese dessert. It has a delicate, silky texture with a comforting ginger flavor. Incredibly simple to make at home!
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.