Ginger Smashes Milk (姜撞奶)

Ingredients

• Fresh ginger (Used to extract 15 g (1 tbsp) ginger juice; wash, peel, grate, and sieve, or blend and squeeze through cheesecloth.)
• 15 g Ginger juice
• 180 ml Fresh or pasteurized cow’s milk (The source specifies cow’s milk; the casein is needed for the setting reaction.)
• 1 tbsp Sugar (Optional; add to the milk while heating.)

Steps

1. 1

   Wash the ginger and remove its skin. Grate it thoroughly, then pass it through a sieve to extract 15 g (1 tablespoon) of ginger juice. Alternatively, blend the ginger and squeeze it through cheesecloth.

2. 2

   Heat the cow’s milk to 70–80°C. If using sugar, add it to the milk while it heats and stir until incorporated.

3. 3

   Add 1 tablespoon of ginger juice to a bowl.

4. 4

   Pour the hot milk directly into the bowl over the ginger juice.

5. 5

   Cover the bowl with a plate and leave it undisturbed for 8–10 minutes while it sets. Do not stir or move the bowl during this time.

6. 6

   Enjoy the set ginger milk dessert.

Notes

The source states that cow’s milk is required because its casein protein enables the chemical setting reaction. It suggests that lactose-free or low-fat milk may be less likely to clump, and that plant-based milk would probably require a clumping agent such as gelatin, starch, or agar agar; these alternatives were not tested or included in the recipe.

Nutrition per serving

• dessert
• Chinese dessert
• East Asian
• vegetarian
• gluten-free
• quick
• no-bake
• ginger