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Cantonese Warm Ginger Milk Pudding
Cantonese Warm Ginger Milk Pudding
Ketuk untuk melihat
15m
Persiapan
10m
Masak
2
Porsi
1.1K+
Tampilan
medium
Dessert
Chinese
by Yumzy
A comforting, traditional Cantonese dessert set entirely through the natural enzymatic reaction between fresh ginger juice and warm whole milk.
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Bahan-bahan
- ✓37.5 ml freshly squeezed ginger juice
- ✓360 ml whole milk
- ✓22.5 ml sugar
- ✓15 ml nonfat dry milk powder
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
Grate fresh old ginger root finely using a microplane, then squeeze the pulp through a fine-mesh strainer or cheesecloth into two heatproof ramekins or small bowls, putting 18.8 ml of juice into each bowl. Mix thoroughly before setting aside.
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Tip:Stir the juice right before pouring the milk, as active ginger enzymes settle quickly.
2
In a small saucepan, combine the whole milk, sugar, and milk powder (if using). Whisk over medium heat until the sugar dissolves completely and the milk reaches between 66 °C and 68 °C (65 °C–68 °C).
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Tip:Use an instant-read digital thermometer for accuracy; temperatures above 160°F will denature the zingibain enzyme.
3
Remove the milk from heat. Quickly stir the ginger juice in the first bowl, hold the milk pot about 6 inches above the bowl, and pour half the hot milk straight into the center in one decisive stream without stirring afterwards. Repeat for the second bowl.
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Tip:Pouring from a height creates natural mixing without needing a spoon, which would break the curdling process.
4
Immediately cover each ramekin with a small saucer or plastic wrap and let sit undisturbed at room temperature for 10 minutes until set.
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Tip:Do not shake or move the bowls while setting.
5
Gently test the surface by placing a teaspoon flat on top of the pudding. If it holds the spoon without sinking, it is perfectly curdled. Serve warm.
📝Catatan Koki
For successful setting, ensure the ginger is mature and fresh (young ginger has less zingibain enzyme). Ultra-high-temperature (UHT) pasteurized milk often fails to set due to altered protein structure.
ginger milk curd
asian dessert
no bake
gluten free
traditional chinese
ginger milk pudding
cantonese dessert
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