Silky pudding made of warm whole milk, sugar, and fresh squeezed ginger juice. This ginger milk pudding requires just three ingredients and is so delicious.
Have you tried ginger milk pudding?
A few years ago, my friend took me to a hole in the wall dessert shop in Chinatown to try warm ginger milk pudding. I have never had it before, so I didn’t know what to expect.
At first bite, I loved how strong the flavor of ginger was and how it was just likely sweetened. Then I discovered that to make this ginger milk pudding, you need just three ingredients: whole milk, sugar, and freshly squeezed ginger juice. It sounds super simple, doesn’t it?
And yet somehow, it’s also pretty hard to make because it requires a correct temperature, the right kind of ginger. To create the naturally curdling effect.
This dessert is the easiest and also one of the hardest to the make.
Why?
You need fresh squeezed ginger juice. And it has to be from an old ginger not a young one. The more fibrous the ginger is, the better. The reason for that is: older, more fibrous ginger, has an enzyme in it that causes the naturally curdling effect when combined with warm milk. So the older the ginger, the better.
You’ll have to peel the skin of the ginger off. Preferably with a spoon and not a peeler. A peeler will take off more ginger compared to when you’re using a spoon. Use a grater to grate the ginger into small pieces. Then press the ginger into a strainer to get as much of the juice out as possible. Alternatively, you can place the ginger into a cheesecloth and squeeze the juice out.
Then the milk has to be heated to the proper temperature. Anywhere between 65-70F. The proper temperature creates that curdling effect.
Once you pour the heated milk into the ginger juice, allow the ginger milk to sit for about 10 minutes without disturbing it. The milk will start to solidify and turn into a pudding like consistency.
Seriously so good.
To make this ginger milk pudding:
Use a spoon to scrape off the skin from about 2 inches of ginger. Use a grater to grate the ginger into small pieces. Place the ginger into a small strainer over a bowl, and press the ginger until the juices comes out. Alternatively, you can put the ginger into a cheesecloth and squeeze the juice out.
Set the bowl of ginger juice aside for now.
In a small pot, add granulated sugar and whole milk. Stir to incorporate the ingredients. Heat the milk mixture to about 65-70F. Do not let the milk get higher than that.
Stir the ginger juice to make sure that it’s well mixed. Then pour the heated milk over the ginger juice.
Cover the bowl and allow it to sit for 10 minutes without stirring.
After 10 minutes, the ginger milk will have a pudding like consistency.
Serve the ginger milk pudding immediately warm or allow it to cool before serving.
Enjoy!
- 1 tablespoon fresh ginger juice
- 2 teaspoons granulated sugar
- 1 cup whole milk
- Use a spoon to scrape off the skin from about 2 inches of ginger. Use a grater to grate the ginger into small pieces. Place the ginger into a small strainer over a bowl, and press the ginger until the juices comes out. Alternatively, you can put the ginger into a cheesecloth and squeeze the juice out.
- Set the bowl of ginger juice aside for now.
- In a small pot, add granulated sugar and whole milk. Stir to incorporate the ingredients. Heat the milk mixture to about 65-70F. Do not let the milk get higher than that.
- Stir the ginger juice to make sure that it’s well mixed. Then pour the heated milk over the ginger juice.
- Cover the bowl and allow it to sit for 10 minutes without stirring.
- After 10 minutes, the ginger milk will have a pudding like consistency.
- Serve the ginger milk pudding immediately warm or allow it to cool before serving.
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