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a scoop of ginger milk pudding on a silver spoon

Ginger Milk Curd

Ginger milk pudding is a classic Cantonese dessert. 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 curd!
Course Dessert
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2
Calories 121kcal
Author Tracy O.


  • 1 piece Ginger root (Enough to get 6 teaspoons ginger juice.)
  • 1 cup Whole Milk ( Can use 2% fat milk)
  • 2 tablespoons Sugar


  • Peel a piece of ginger root. (The best is to use an old ginger root.)
  • Use a grater to grind the ginger.
  • After that, squeeze the grated ginger to get 6 teaspoons ginger juice.
  • 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.)
  • 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.
  • The best to warm up the milk around 70-75°C or 158-167°F. (Temperature is very important!)
  • 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.)
  • 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!



Cooking tips for how to make ginger milk curd: 

  • Use an old ginger root not 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.


Calories: 121kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 156mg | Sugar: 18g | Vitamin A: 192IU | Calcium: 134mg