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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) Ingredients:   Approx. 3 tablespoons of ginger juice from “old ginger”  1.5 cups of whole milk 2 tablespoons of sugar Directions: 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! 

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)

Ingredients: 

  •  Approx. 3 tablespoons of ginger juice from “old ginger” 
  • 1.5 cups of whole milk
  • 2 tablespoons of sugar

Directions:

  1. 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.
  2. 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!!
  3. 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.
  4. 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! 

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