薑汁撞奶, ginger milk pudding (aka ginger milk curd), is a traditional Chinese dessert made of ginger juice, buffalo milk and additional sugar to taste. They curd without any solidifying agents, neither agar nor gelatine. So what makes the fat and protein in milk to solidify as such custard-like pudding? This is simple. It is the starch that naturally exist in ginger.
Apart from the ginger, milk will be the next important component for this dessert. Here I used this pasteurized hokkaido milk. You may need several attempt to figure out the right temperature, and I found 80 C will do the trick.
To see if your milk curdled, slip a spoon lightly on top and see if it falls!
Make 3 bowls
500ml Hokkaido milk
9 teaspoons freshly squeezed juices from ginger roots
6 teaspoons raw sugar
How to make ginger milk pudding (薑汁撞奶):
- Divide prepared ginger juices equally among bowls. Let stand for 5 minutes.
- In a saucepan over medium-low heat, heat milk and sugar until dissolve and slightly bubble. Off fire, and rest for 3 minutes.
- Immediately pour milk into each bowl in one go. Without moving or touching, leave bowls alone for 10 minutes. Best served hot.
With all my love <3