Shanghai Ginger Milk Pudding (姜撞奶)

Ingredients

• 18 g Fresh ginger juice (Use very fresh, mature ginger; grate finely and squeeze through muslin cloth or firmly through your hands.)
• 250 ml Full-fat milk
• 1.5 tbsp Sugar (Optional; may be skipped for a less sweet version.)

Steps

1. 1

   Grate the fresh ginger finely. Squeeze it through muslin cloth or firmly through your hands to extract the juice. Measure exactly 18 g of ginger juice and pour it into a serving bowl.

2. 2

   In a saucepan, combine the full-fat milk and the optional sugar. Heat gently while stirring until the milk reaches 78°C. Do not let it boil, because excessive heat can destroy the setting enzyme.

3. 3

   Immediately pour the hot milk directly over the ginger juice in the serving bowl. Do not stir.

4. 4

   Leave the bowl undisturbed at room temperature for 8 minutes while the pudding sets.

5. 5

   After 8 minutes, gently tilt the bowl to check the texture. The pudding should wobble softly and have a silky set.

Notes

If the pudding does not set, the milk may have been too hot or too cold, the ginger may not have been fresh or strong enough, or there may not have been enough ginger juice. The source does not specify an exact serving temperature after setting.

Nutrition per serving

• dessert
• vegetarian
• East Asian
• no gelatin
• no agar
• quick
• single-serving