Ginger Milk Curd

Ginger milk pudding is a classic Cantonese dessert like taro sago, sweet mung soup, black sesame soup and sweet red bean soup. Ginger milk is a great winter dessert that warms you up! This ginger milk curd recipe only has 3 simple ingredients. Let’s learn how to make ginger milk!

Love Asian dessert? Check out these Asian shaved ice, almond jello, tofu pudding, mango sticky rice, red bean paste sticky rice cake and red bean mochi recipes. 

What is ginger milk pudding?

Ginger milk pudding is also called ginger juice milk curd, ginger milk or ginger milk curd (薑汁撞奶). Besides, in Chinese it literally translates as ginger collides with milk. It is a classic Cantonese dessert from the southern part of China.

It looks like tofu, but it is a very delicate and silky texture. It's not like regular pudding or tofu, although it is called ginger milk pudding. Ginger milk is tricky and fun to make because it’s all about science. 

What are the ingredients for ginger milk curd? 

There are only 3 simple ingredients: ginger, milk and sugar. 

Ginger milk curd science:

Ginger has a protease enzyme called zingipain. Its optimal proteolytic activity is around 40-60°C or 104-140°F. However, the maximum clotting activity is at 70°C or 158°F. Therefore, temperature is very important and crucial in order to make ginger milk pudding.

Cooking tips for how to make ginger milk curd: 

• Use an old ginger root not a young ginger root because the old ginger roots have more enzymes. 
• Warm up milk around 70-75°C or 158- 167°F. 
• If you warm up the milk too hot, remove the milk from the stove and let it cool off a little bit. 
• Stir the ginger juice while pouring the warm milk.
• Do not stir it after the milk is poured into the bowl and mixed with the ginger juice. 
• Let's wait at least 15 minutes. 
• To test if it is successful, put a small light weighted spoon on top of the ginger milk curd. When you see the spoon stay on the top, it means your ginger milk is successful! 
• Personally I like the stronger ginger flavor and spicy taste. I added 3 teaspoons of ginger juice in each bowl. If you like a less spicy taste, try 2 teaspoons of ginger juice in each bowl.

FAQS:

Instructions for how to make ginger milk curd:

1. Peel a piece of ginger root. (The best is to use an old ginger root.)

2. Use a grater to grind the ginger.

3. After that, squeeze the grated ginger to get 6 teaspoons of ginger juice.

4. Then, put 3 teaspoons of ginger juice in each bowl. (If you like a less spicy taste, you can use 2 teaspoons of ginger juice.)

5. Next, pour 1 cup of whole milk into a pot. Then, add 2 tablespoons of sugar. Mix it and turn on medium- small fire to warm up the milk.

6. The best is to warm up the milk around 70-75°C or 158-167°F. (Temperature is very important! )

7. When the milk is warm enough, stir the ginger juice in the bowl while pouring the milk. Once the milk is poured, do not stir it and let it set for at least 15 minutes. (This step is very important and needs to be quick.)

8. Lastly, do a spoon test to know if the ginger milk pudding is successful. Put a small light weighted spoon on top of the pudding. If the pudding holds up the spoon, your ginger milk curd is successful!

Enjoy this simple and tasty ginger milk curd recipe! Also, check out taro ice cream, papaya milk, red bean ice drink, taro boba drink and white rabbit candy ice cream recipes.

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