姜汁撞奶 Ginger Milk Pudding
This is a popular Cantonese dessert. You can describe it as a Chinese version of panna cotta except it’s more delicate and silky. All you need is 3 simple ingredients: milk, sugar, and ginger. If done correctly, it will coagulate. There is some science thing going on here where the milk proteins interact with the ginger enzymes, but I don’t know enough of the details to fully explain this how this all works, but it works and it taste good!
Yield approx. 3 servings(bowls)
- Approx. 3 tablespoons of ginger juice from “old ginger”
- 1.5 cups of whole milk
- 2 tablespoons of sugar
- Grate enough ginger to make around 3 tablespoons of ginger juice. Press the grated ginger through a fine mesh strainer. Set aside. The difference between young and old ginger is that old ginger is more fiberous. It also yields a white starchy substance that helps with the curding of the milk. An easy way to get the skin off ginger is to scrape it using a spoon. With all the round edges of the ginger, it’s also much safer to handle a spoon than a knife or peeler. You can use less ginger, but I like the spiciness and put a lot of ginger juice in my milk pudding.
- Heat the milk on low heat and stir in the sugar to dissolve. It is important to not let it boil. If you have a cooking thermometer the milk should be heated to around 150-170 degrees F. If you don’t have a thermometer, heat the milk until you see tiny bubbles form around the edge of the pot. Take it off the heat and let it cool by swirling it a few times. I also checked it by dipping my finger into the milk. It should be hot, but comfortable heat and not burning to the touch. Please be careful if using this method!!
- Stir up the ginger juice to get all the white starchy substance that has settled on the bottom of the bowl. Place approx 1 tablespoon of ginger juice into the bowls. Then pour in the milk. Do not touch or stir the milk at this point.
- Let the ginger milk sit for at least 10 minutes. Check to see if it worked by placing a spoon on to of the bowl. If the spoon doesn’t sink, that means it worked! I like to serve and eat it while still warm. Enjoy!