Why you’ll love this recipe
- It’s a kitchen science miracle where a chemical reaction between ginger and milk creates a soft custard without any gelatin or eggs.
- It only takes 10 minutes of active work and is one of the healthiest, most soothing desserts in Chinese cuisine.
- The pudding has a delicate, silky texture that is even smoother than panna cotta.
Key Ingredients
- Old Ginger: You must use old ginger, as it has a higher concentration of the enzyme zingipain needed to curdle the milk.
- Whole Milk: The fat and protein content in whole milk are necessary for the pudding to set firmly.
- Sugar: Adds just enough sweetness to balance the natural spicy “bite” of the ginger juice.
✅Quick Tips: Use fresh ginger, or else the chemistry won’t happen. Make sure the fresh ginger is squeezed less than 3 hours, or else the bond won’t be as strong. Do not stir the mixture once you pour the milk; any movement will break the delicate chemical bonds as it sets.
Key Steps
- #1: Use fresh ginger! Peel the skin to remove the impurities to have a cleaner result
#2: Let it sit undisturbed for 10 minutes—cover it with a small plate to keep the heat in while it gels.
Ginger Milk With Fresh Ginger
This light custard has a gentle ginger warmth. It is a quick dessert that requires no baking or gelatin.
Ingredients:
Instructions
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Peel the skin of the ginger, add to a food processor, process until super fine.
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Squeeze out the ginger juice by hand or mesh.
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Add sugar to the milk and boil to 170F, over boiling beyond will not be successful to form pudding structure.
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Pour over the warm milk over freshly squeezed ginger juice.
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Do not stir, let it sit for 10 minutes.
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Enjoy..
Ginger Milk, Pudding, Easy, 10-min
