How to make ginger milk pudding? Ginger milk pudding is formed by curdling milk with ginger juice. It is smooth and silky with a strong ginger taste. Not too sweet, not too spicy. You need three ingredients and a kitchen thermometer to make this. Please read the recipe carefully. A wrong step can lead to failure in curdling. Hold on to the following three important factors to succeed:
- Use old ginger. Firmness and smoothness depend on the types of milk and ginger you used. Old ginger is potent and has more sediment (white in color) than young ginger. Without the ginger sediment, the milk will not be curdled. The sediment will naturally settle to the bottom. You must stir the ginger juice thoroughly before pouring the milk in.
- The milk must be high in protein. I used full cream milk contained 3.4% protein. Make sure you heat the milk with low heat. If the heat is too high your milk will boil over and develop a skin on top. If solids form during heating, you need to sift them out. For 100ml of milk, you need at least 1 tablespoon of ginger juice for the milk to be curdled.
- Watch the milk temperature. The optimum curdling temperature for Ginger Milk Pudding is 70°C. The milk will not be curdled if the temperature is too high or too low. Flavors can be added. Put some red bean paste or fresh fruits on top of the pudding before serving or add some black sesame powder in the milk during heating.
Ginger Milk Pudding
How to make ginger milk pudding? Ginger milk pudding is formed by curdling milk with ginger juice. It is smooth and silky with a strong ginger taste.
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
Yield: 2 servings
Wash, peel and cut the ginger into small pieces. Grind the ginger with an electric grinder. Squeeze the juice out by pressing the ginger through a sieve. Stir the ginger juice thoroughly and divide it into two bowls. For 50g of old ginger, you will get about 2 tablespoons of ginger juice. The finer the grind, the more juice you get.
Heat milk in a pot. Stir the milk constantly. When milk starts to boil, dissolve sugar in milk. Keep stirring. Remove the milk from heat and divide it in half in as short a time as possible. Place your kitchen thermometer into the milk. Ginger sediment will settle to the bottom of the bowl, so stir again thoroughly before the next step.
When milk temperature decreases to around 75-70°C, pour the milk quickly into the middle of the ginger juice from about 10 cm above. Do not stir. Do not move or shake the bowl. Wait for a few minutes. The milk will then be curdled. Serve warm or cold. The pudding will be firmer once it is cooled and chilled. I like cold ginger milk pudding, how about you?
Serving size: 1 Calories: 119.9 Fat: 3.5 g Saturated fat: 2.0 g Unsaturated fat: 1.1 g Trans fat: 0.0 g Carbohydrates: 19.1 g Sugar: 15.8 g Sodium: 44.5 mg Fiber: 0.5 g Protein: 3.8 g Cholesterol: 10.3 mg