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Creamy Ginger Milk Pudding in a bowl, showcasing a thick custard texture achieved through protein-fortification.

Silky Ginger Milk Pudding

Rebecca Blumer
Experience a traditional Cantonese dessert miracle. This silky, spoon-trembling custard forms perfectly using only the natural enzymes in fresh ginger juice and warm milk.
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Prep Time 4 minutes
Cook Time 1 minute
Resting time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine Cantonese, Chinese
Servings 1 bowl
Calories 185 kcal

Equipment

  • Microplane or fine grater
  • Small saucepan
  • Instant-read thermometer
  • Fine mesh strainer or clean towel

Ingredients
 

Ginger milk pudding:

  • 2/3 cup whole milk
  • 1 tablespoon granulated sugar
  • 1 tablespoon ginger juice

Osmanthus honey (optional):

  • 1 tablespoon honey
  • 3/4 teaspoon dry osmanthus tea

Instructions
 

Extract the ginger juice

  • Peel the ginger and grate it as finely as possible using a microplane to create a wet pulp.
  • Squeeze the pulp through a fine mesh strainer or towel into a bowl until you have a pool of juice with white starchy sediment at the bottom.

Prepare the bowl and warm the milk

  • Place 1 tablespoon of the fresh ginger juice into a small serving bowl, making sure to include the sediment.
  • Combine the milk and sugar in a saucepan over medium heat, stirring until the sugar is fully dissolved.
  • Heat the milk until it reaches exactly 155-158°F (68-70°C), then remove from the heat immediately.

The high pour and the quiet set

  • Give the ginger juice a quick stir to lift the starch, then pour the hot milk into the bowl from about 5 inches above the surface.
  • Cover the bowl with a plate and let it rest undisturbed for 5 minutes while the curd forms.

Osmanthus honey and serving

  • Microwave the honey and dry osmanthus tea for 5 to 10 seconds until it bubbles and becomes fragrant.
  • Uncover the pudding, spoon the warm osmanthus honey over the top, and serve immediately while warm.

Notes

Temperature Control: Use an instant-read thermometer to ensure the milk is between 155-158°F. If the milk is too hot, it will destroy the ginger enzyme and the pudding will not set.
Ginger Selection: Only use mature ginger with thick, fibrous skin. Young ginger lacks the zingibain concentration needed for successful coagulation.
Resting Period: Do not move, nudge, or peek under the plate during the 5-minute rest. Any vibration can break the fragile bonds of the forming custard.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 23gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 82mgPotassium: 260mgFiber: 0.5gSugar: 21gVitamin A: 395IUVitamin C: 2mgCalcium: 210mgIron: 0.3mg
Keyword dim sum, Ginger Milk Pudding, Zingibain
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