Ginger Milk Pudding

5 from 1 vote

Ginger milk pudding is a traditional Chinese dessert often seen in Cantonese cuisine and dim sum. It's not too sweet, warm, and soft and jiggly like silken tofu, and it requires only 3 simple ingredients (yes only 3!)— just some milk, sugar, and ginger juice. This is such an easy dessert to make and perfect for to enjoy after some dim sum classics like siu mai and turnip cake!

Prep Time4

Cook Time1

Rest Time5

Total Time10

Yield: serving

Ingredients

Ginger milk pudding

▢ ⅔ cup whole milk
▢ 1 tablespoon granulated sugar more or less to your liking
▢ 1 tablespoon ginger juice freshly grated and squeezed (about a 2 inch/5cm knob) *see notes

Osmanthus honey (optional)

▢ 1 tablespoon honey
▢ ¾ teaspoon dry osmanthus tea

Instructions

Prepare the ginger juice:
Peel your ginger and grate it with a microplane or a fine grater. The finer the grater the more juice it'll yield. Pass the pulp and juice through a fine mesh strainer or clean towel. Squeeze to get as much ginger juice as possible. Place a full tablespoon of ginger juice into a small serving bowl.
Heat the milk:
In a saucepan, add milk and sugar. Place it over medium heat and stir occasionally until the sugar has dissolved. Heat the milk to 155-158°F (68-70°C) and take it off the heat.
Combine:
Give the ginger juice a mix then pour the hot milk into the juice about 5 inches (13cm) above the bowl so that the milk and ginger juice mix well. Cover with a flat plate and wait 5 minutes.
Optional- make the osmanthus honey:
While waiting, make the osmanthus honey by adding both the honey and osmanthus into small microwave safe bowl. Microwave for about 5 to 10 seconds or until the honey starts to bubble. It'll be very hot, so be careful! Mix and set aside until needed.
Enjoy:
Uncover the pudding and top it with regular honey or some osmanthus honey if you'd like and enjoy while warm, which is what's preferred traditionally. If you'd rather, you could refrigerate it and enjoy it chilled as well.

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!

Ginger juice - the protease in ginger juice loses it's efficacy quickly so it's best to grate and make ginger juice within a couple hours of needing it, and best no more than a day.
- If you rinsed your ginger, make sure to dry it thoroughly before grating to avoid diluting your ginger juice.

Nutrition

Keywords: easy recipe, ginger milk curd

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