Chinese ginger milk pudding, also known as "姜汁撞奶" (jiāng zhī zhuàng nǎi) in Mandarin, is a very popular Chinese dessert that originated in southern China. It's a simple yet delicious sweet treat made from fresh whole milk, fresh ginger juice, and sugar. Did you know that you can make this classic silky pudding in your own kitchen with just three simple ingredients and easy-to-follow steps? Read on for more!
Jump To
The main Ingredients
Fresh ginger juice: Ginger has a rich flavor, and ginger juice gives the pudding its distinctive taste. If you prefer a milder ginger flavor, use young ginger. If you're looking for a stronger, spicier kick, old ginger would be the better choice.
Whole milk: I recommend using whole milk for its higher fat content, which forms the creamy base.
Sugar: Sugar provides the perfect balance of sweetness.
Step-by-step cooking instructions
Before you start, make sure you have the right tools for this recipe. A kitchen thermometer is essential for monitoring the temperature of the milk; a fine-mesh strainer ensures smooth ginger juice. Also, a ginger grater and vegetable peeler are necessary to extract the juice.
The ginger extraction process: To extract the ginger juice, peel off the ginger skin with a vegetable peeler. Grate fresh ginger using the finest grater. Then, using a sponge or a food processor, squeeze the grated ginger to release its juice. You can also strain the mixture through a fine-mesh strainer to remove ginger particles, resulting in a smooth and silky texture. Ginger, a natural coagulant, is the secret behind the curdling process that gives the pudding its unique texture.
Preparing the milk mixture: Heat the milk to medium heat until it reaches the ideal temperature of around 75°C/167°F. This is the point at which the proteins in the milk denature, initiating the curdling process. Be cautious not to overheat, as it may lead to a grainy texture. Add the sugar to the warm milk, stirring until it completely dissolves.
Combining the ingredients: Slowly pour the heated milk into the ginger juice, stirring gently to facilitate curdling.
Setting the pudding: Let the mixture cool to room temperature. Once cooled, cover the bowl with a plate or plastic wrap for about 10-15 minutes until the ginger milk curd sets. Do not shake or move the bowl. Depending on personal preference, you can also serve this pudding warm.
Serve and enjoy!
Variations
Chinese ginger milk pudding has a smooth and silky texture with a subtle warmth from the ginger. Some variations include adding a dash of vanilla extract or garnishing with chopped nuts or dried fruits for extra flavor and texture. There are more variations and additions you can make to customize the Chinese ginger milk pudding. Such as:
- Coconut ginger milk pudding: You can replace some or all of the milk with coconut milk for a creamy and tropical flavor. The coconut flavor pairs beautifully with the warmth of the ginger.
- Brown sugar ginger milk pudding: To achieve a richer and slightly caramelized flavor, substitute granulated sugar with brown sugar.
- Lemon ginger milk pudding: For a refreshing taste, mix the milk mixture with lemon juice (or lemon zest) along with ginger juice.
- Chocolate ginger milk pudding: You can also Mix cocoa powder or melted chocolate into the milk mixture for a decadent dessert with a hint of ginger spice.
Feel free to experiment with these variations or come up with your own creative.
Storing ginger milk pudding
You can store a sealed container of ginger milk pudding in the refrigerator. I would say serve the stored ginger milk pudding within 2-3 days for the best quality and flavor. I don't recommend freezing ginger milk pudding, as freezing can cause the pudding to become grainy or rubbery when frozen and thawed.
Final thoughts
Give this perfect ginger milk curd a try! With simple ingredients and techniques, you can create this silky, flavorful Chinese dessert in no time. The smooth texture and subtle warmth of ginger make it a comforting treat suitable for any occasion. Did I mention that you can enjoy it warm or chilled? Happy cooking:)
Ginger Milk Pudding Recipe (3 Ingredients, 姜汁撞奶)
Ingredients
- 1 tablespoon fresh ginger juice
- ¾ cup whole milk
- 1 tablespoon sugar
Instructions
- Before you start, make sure you have the right tools for this recipe. A kitchen thermometer is essential for monitoring the temperature of the milk; a fine-mesh strainer ensures smooth ginger juice. Also, a ginger grater and vegetable peeler are necessary to extract the juice.
- The ginger extraction process: To extract the ginger juice, peel off the ginger skin with a vegetable peeler. Grate fresh ginger using the finest grater. Then, using a sponge or a food processor, squeeze the grated ginger to release its juice. You can also strain the mixture through a fine-mesh strainer to remove ginger particles, resulting in a smooth and silky texture. Ginger, a natural coagulant, is the secret behind the curdling process that gives the pudding its unique texture.
- Preparing the milk mixture: Heat the milk to medium heat until it reaches the ideal temperature of around 75°C/167°F. This is the point at which the proteins in the milk denature, initiating the curdling process. Be cautious not to overheat, as it may lead to a grainy texture. Add the sugar to the warm milk, stirring until it completely dissolves.
- Combining the ingredients: Slowly pour the heated milk into the ginger juice, stirring gently to facilitate curdling.
- Setting the pudding: Let the mixture cool to room temperature. Once cooled, cover the bowl with a plate or plastic wrap for about 10-15 minutes until the ginger milk curd sets. Do not shake or move the bowl. Depending on personal preference, you can also serve this pudding warm.
- Serve and enjoy!
Leave a Reply