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Ginger Milk Pudding

Wednesday, July 10, 2013 23:56

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I remember this Ginger Milk Pudding 姜汁撞奶 was very popular amongst many Chinese bloggers two years ago. I was also very eager to try making this dessert at that time but had failed twice. This tricky dessert is actually not easy to make as there is neither gelatine or egg in the recipe, but it will naturally set into custard form if the temperature is right and old ginger must be used. So when Edith made this dessert last week, I told myself I must try this again with her recipe. I’m quite happy with the end result as the milk had set upon cooling down, as you can see, the spoon is resting well on top…phew, but after chilling, I still find the bottom was a little softer than the top. This might be due to fact that I didn’t stir the ginger juice well before pouring in the milk. As practice makes perfect, I definitely want to try this again.

Ginger Milk Pudding 姜汁撞奶

Ingredients:

500ml Fresh milk
6 tsp Sugar
4 tsp Old ginger

Method:
Deskinned ginger with a knife. Extract the juice (I grated the ginger and squeezed out the juice). Measure out 2 tsp per serving in a bowl. Set aside.
Place fresh milk into a pot and turned off heat once you see bubbles at the side of the pot.
Put sugar into a measuring jar and pour in in hot milk over it.
Using a thermometer, once it hit 70 deg C, immediately pour into the bowl at the height of 10 cm to ensure even distribution of the ginger juice and milk. do not stir.
Let it sit still and chill in the fridge.
Serve cold.

This post is linked to the event, Little Thumbs Up organised

by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Alvin of Chef and Sommelier

Source: http://www.anncoojournal.com/2013/07/ginger-milk-pudding.html

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