Cantonese Ginger Milk Pudding (姜撞奶)
This is a traditional Cantonese dessert where fresh ginger juice naturally sets warm milk into a soft, silky pudding—no gelatin, no cornstarch, and no added setting agents.
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Cantonese Ginger Milk Pudding (姜撞奶)
Mandy Fu
5 minutes
5 minutes
This is a traditional Cantonese dessert where fresh ginger juice naturally sets warm milk into a soft, silky pudding—no gelatin, no cornstarch, and no added setting agents.
Ingredients
1 cup milk (whole, reduced-fat, fat-free, or lactose-free all work)
1.5 tbsp sugar, or to taste
2 tbsp dry whole milk powder (optional, for extra creaminess)
1 tbsp freshly squeezed ginger juice
Directions
Grating 1.5 inch of fresh ginger using a ceramic grater. Transfer the pulp into a fine mesh strainer, press firmly to extract about 1 tbsp of juice, and set in a serving bowl. Note: Buy the freshest ginger possible and use the juice within 30 minutes after grating or else the enzyme will lose the effect.
In a small saucepan, combine the milk, sugar, and milk powder (if using). Whisk until fully dissolved and evenly combined.
Heat the mixture gently to 70 - 75°C (158 - 167F), using a thermometer to maintain accurate temperature, as this step is essential for proper setting.
Once the milk reaches temperature, immediately pour it over the ginger juice from a slight height. Do not stir.
Allow to rest undisturbed for approximately 30 seconds.
To test, gently place a spoon on the surface; if it remains supported rather than sinking, the pudding has set successfully.
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