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    Home » Recipes » Pantry

    Ginger Milk Pudding

    Last Modified: September 19, 2021 by Elaine| 41 Comments

    1.4K shares
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    Jump to Recipe - Print Recipe

    Ginger milk pudding or ginger milk curd is a very popular Chinese dessert made by ginger juice, milk and sugar. It is a magic dessert you will love after the first trying.

    ginger milk curd |chinasichuanfood.com

    To make this pudding, we do not need any other curd agent like gelatin or agar-agar.  With the help of the natural coagulant- ginger protease, milk can form into smooth curd quickly after combination. The pudding has a very smooth texture with a slight touch of ginger juice.

    Cooks' Note

    After several failed attempts, I finally get the points and make the perfect ginger milk curd and serve them as a after meal dessert.  It is the simplest and quick dessert in my mind now.

    1. Get juice from older ginger:  older gingers are rich in ginger protease, which plays the most important role for the curding process.  And make sure your ginger juice is freshly squeezed. 
    2. Use whole milk with at least 3.5% fat: or adding some baking milk powder can help to improve the fat content.
    3. Right pouring temperature:  the best mixing temperature is around 70 degree. But lower temperature creates better texture. So I use 65 degree C (150 degree F).
    4. For a better mixing, shake the ginger juice before pouring milk. 

    ginger milk curd |chinasichuanfood.com

    Ingredients:

    • 400ml whole milk
    • 1 tbsp. fresh ginger juice
    • 2 tbsp. sugar to taste
    • 1 tbsp. milk baking powder (optional)

    Instructions:

    Use a small spoon and peel the ginger skin off and then grate with the finest grater (or finely minced). Transfer to a very fine-mesh strainer and then press with spoon to squeeze the juice out. Place half of fresh ginger juice in each two serving bowls.

    ginger milk curd |chinasichuanfood.com

    Heat milk over the slowest fire and dissolve sugar and milk powder if you are using. Continue heating until around 90 degree C or just boiling. Move away from heat and wait for 1-2 minutes until the temperature drops around 65 to 70 degree C.

    ginger milk curd |chinasichuanfood.com

    Slightly shake the serving bowls and then pour the milk quickly to the serving bowls.  Recommend pouring from higher places so ginger juice can well mixed with milk.

    ginger milk curd |chinasichuanfood.com

    Then cover and set aside for 5 minutes. They can be serve directly as a hot dessert or a cold dessert after chilled or cooled down.

    ginger milk curd |chinasichuanfood.com

    ginger milk curd |chinasichuanfood.com

    If you love to make pudding for summer days, check Chinese mango pudding and coconut milk pudding too.

    Ginger Milk Pudding

    Elaine
    Popular Chinese dessert- Ginger milk pudding (Ginger milk curd)
    5 from 5 votes
    Print Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Dessert
    Cuisine Cantonese
    Servings 2 bowls
    Calories 216 kcal

    Ingredients
      

    • 400 ml whole milk
    • 1 tbsp. fresh ginger juice
    • 2 tbsp. sugar to taste
    • 1 tbsp. milk baking powder , optional

    Instructions
     

    • Use a small spoon and peel the ginger skin off and then grate with the finest grater (or finely minced). Transfer to a very fine-mesh strainer and then press with spoon to squeeze the juice out. Place half of the fresh ginger juice in each two serving bowls.
    • Heat milk over the slowest fire and dissolve sugar and milk powder if you are using. Continue heating until around 90 degree C or just boiling. Move away from heat and wait for 1-2 minutes until the temperature drops around 65 to 70 degree C.
    • Slightly shake the serving bowls and then pour the milk quickly to the serving bowls. Recommend pouring from higher places so ginger juice can well mixed with milk.
    • Then cover and set aside for 5 minutes. They can be serve directly as a hot dessert or a cold dessert after chilled or cooled down.

    Nutrition

    Calories: 216kcalCarbohydrates: 27gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 27mgSodium: 114mgPotassium: 362mgSugar: 27gVitamin A: 395IUVitamin C: 0.7mgCalcium: 293mg
    Keyword milk, Pudding
    Tried this recipe?Mention @ChinaSichuanFood

    ginger milk curd |chinasichuanfood.com

    Happy cooking, if you make yummy dishes with Elaine's recipe. You can tag #chinasichuanfood and send me a photo on Instagram. I love your brilliant works.

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    Reader Interactions

    Comments

    1. Missa

      April 05, 2018 at 11:42 pm

      I think some the pudding that are not setting up properly are confusing your temperature measurement. The recipe is written in Celsius, so convert the temo to Fahrenheit (it is converted in the step by step but not in the written recipe). Pour and combine at 150F.

      Reply
      • Elaine

        April 10, 2018 at 8:46 pm

        Missa,
        I have list the best temperature 150F in the previous cooks' note section.

        Reply
    2. Christina

      September 15, 2019 at 5:26 am

      5 stars
      I can attest that the temperature of the milk made a huge difference. I made two bowls with the same pot of milk, one turned out liquid and the other one set. Difference was that after I poured the first bowl, I let it rest in the stove while I continued grating more ginger for the second bowl.
      If you don’t have a thermometer like me, the milk beginning to curdle in the pot is a good indicator that it is the right the right temperature.
      I tried grating and pressing the ginger juice but there were barely any. I resorted to pouring the milk over the finely minced ginger over the sift. Worked quite well! Thanks for the recipe!

      Reply
      • Elaine

        September 15, 2019 at 8:42 pm

        I agree that temperature of the milk is the first key factor of a successful ginger milk pudding.

        Reply
    3. Ronert Lee

      October 23, 2019 at 9:30 am

      Have you ever tried with half-and-half? Would it turn out in better quality because of the high-fat content?

      Reply
      • Elaine

        October 24, 2019 at 8:32 am

        Have not used half half for ginger milk, so I am sorry I cannot provide accurate answer.

        Reply
    4. Peter Penderman

      December 23, 2019 at 6:26 pm

      I would love to try this but I cannot stand the taste of ginger.
      Why am I like this?

      Reply
      • Elaine

        December 23, 2019 at 7:44 pm

        No, this will not be a good try if you don't like the taste of ginger.

        Reply
        • Peter Penderman

          December 23, 2019 at 11:22 pm

          Thank you so much for your swift and kind reply!

          Reply
    5. Sebastian

      April 23, 2020 at 7:35 am

      5 stars
      This is the best blog in the world

      Reply
      • Elaine

        April 24, 2020 at 8:03 am

        Magic always happens in kitchen. I enjoyed the process so much too.

        Reply
    6. Carrie

      June 28, 2020 at 12:46 am

      In the ingredients it calls for 1 tbsp of ginger juice, but the instructions say 2 tsp each in the two bowls. 1 tbsp = 3 tsp so do we need 2, 3, or 4 tsp??

      Reply
      • Elaine

        June 28, 2020 at 7:46 am

        Carrie,
        That's a calculation error from me. Still need 1 tablespoon of ginger juice and divide into two portions, separately in two bowls.

        Reply
    7. Amelia

      August 24, 2020 at 6:21 pm

      The taste was of this delicious! However, I am not sure if I made it properly, there was quite a bit of water separated from the smooth milk part, is this normal?

      Reply
      • Elaine

        August 25, 2020 at 9:16 pm

        Amelia, pour your milk higher next time to make sure the ginger and milk is well combined.

        Reply
        • Amelia

          August 27, 2020 at 2:02 pm

          Will do! Thank you for your reply 🙂

          Reply
          • Elaine

            August 27, 2020 at 9:13 pm

            My pleasure. Happy cooking!

            Reply
            • Amelia

              August 31, 2020 at 11:08 am

              5 stars
              I tried the recipe again and it worked perfectly! I added milk powder this time and made sure the temperature was accurate and ginger was well mixed. The texture was amazing and I love the ginger flavour. Thank you for the recipe!

            • Elaine

              September 01, 2020 at 8:31 am

              Thank you Amelia for your lovely feedback!!

    8. ellen

      January 03, 2022 at 3:10 am

      Glad to know that you had some failed attempts. I made this for the first time and it did not curdle. So sad because I was so looking forward.
      Will try again with hopefully better luck.

      Reply
      • Elaine

        February 25, 2022 at 7:36 pm

        Change the ginger juice and try the way of pouring the milk. Read the post carefully about the details and follow to word.

        Reply
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