Chinese Ginger Milk Pudding

Soft silky milk pudding with hints of ginger using only simple 3 ingredients! Give this popular Hong Kong ginger milk pudding a try.

Prep Time 5

Cook Time 15

Total Time 20

Course Dessert

Cuisine Chinese

Servings 2 Servings

Peel off the skin from the ginger.
Grate ginger with grater or slice ginger into small pieces and put it in a food processor. If you’re using a food processor, don’t process it for too long or it might heat up and kill off the ginger enzyme.
Use a mesh strainer to strain out the pulp leaving the ginger juice.
Stir the ginger juice to evenly distribute the ginger starch at the bottom.
Divide the ginger juice among two small bowls.
Now add in your milk + sugar into a small pot.
Heat up the milk until it reaches a temperature between 70-75°C.
Using a spoon, stir the ginger juice in the bowl to mix the starch around.
Now from a height of around 1 foot, pour the milk into the ginger juice in the two bowls.
Finally, cover the two bowls with a plate for about 15 minutes.
After 15 minutes, check and see if the ginger pudding has finished solidifying by placing a small light spoon on top and seeing if it stays put or if it sinks down.
The dessert is ready to be eaten at this point if you have curdled the ginger milk successfully.

Peel off the skin from the ginger.
Grate ginger with grater or slice ginger into small pieces and put it in a food processor. If you’re using a food processor, don’t process it for too long or it might heat up and kill off the ginger enzyme.
Use a mesh strainer to strain out the pulp leaving the ginger juice.
Stir the ginger juice to evenly distribute the ginger starch at the bottom.
Divide the ginger juice among two small bowls.
Now add in your milk + sugar into a microwavable cup or bowl and mix everything well together.
Place the bowl or cup into your microwave and heat up the milk until it reaches a temperature between 70-75°C.
Using a spoon, stir the ginger juice in the bowl to mix the starch around.
Now from a height of around 1 foot, pour the heated milk into the ginger juice in the two bowls.
Finally, cover the two bowls with a plate for about 15 minutes.
After 15 minutes, check and see if the ginger pudding has finished solidifying by placing a small light spoon on top and seeing if it stays put or if it sinks down.
If the spoon successfully doesn’t sink down all the way, then your ginger milk pudding is now ready to be consumed.