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Recipe photo for Cantonese Ginger Milk Pudding

Cantonese Ginger Milk Pudding

by United by Taste

Cantonese Ginger Milk Pudding

Chinese Ginger Milk Pudding is a traditional Cantonese dessert that transforms two simple ingredients: milk and ginger juice, into a delicate, set custard. It is famous for its "collision" technique, where hot milk is poured into ginger juice to trigger a natural curdling process. The result is a smooth, comforting treat that balances the creaminess of dairy with the sharp, aromatic kick of fresh ginger.

by United by Taste

🥬Vegetarian 🌾Gluten-Free
🇭🇰 Hong Kong ·Asia · $
Prep
Cook
Total
4 portions

This dessert originates from the Shunde District in Guangdong Province, China, an area renowned as a culinary cradle for Cantonese cuisine. Historically, it was made using water buffalo milk, which is significantly higher in fat and protein than standard cow’s milk, allowing for an even firmer, richer set.

While it looks like a simple pudding, it is actually a feat of edible chemistry. The protease enzyme (specifically zingibain) found in ginger acts as a natural coagulant when it meets the proteins in hot milk. It is traditionally served warm and is a staple in tong sui (sweet soup) shops throughout Hong Kong and Guangzhou. While variations exist, some prefer it sweeter or with a higher ginger-to-milk ratio. If a spoon can rest on the surface of the pudding without sinking, it is considered a successful "collision."

Ingredients

Ginger Juice

100 g ginger mature ginger with tan skin, not young ginger

Milk Base

500 ml milk at least 3.5% fat, full-fat essential for setting
30 g granulated sugar about 2 tablespoons, adjust to taste

Ingredients

4 portions

Ginger Juice

100 gginger mature ginger with tan skin, not young ginger

Milk Base

500 mlmilk at least 3.5% fat, full-fat essential for setting
30 ggranulated sugar about 2 tablespoons, adjust to taste

Instructions

Prepare the Ginger Juice

  1. 1

    Peel and grate the ginger

    Select old, mature ginger with tan papery skin — this is crucial as old ginger contains far more zingibain enzyme than young ginger. Peel the ginger and finely grate it using the smallest holes on a box grater or a microplane. Work quickly, as the juice should be as fresh as possible.

    ~3 min
  2. 2

    Extract the juice

    Gather the grated ginger into a cheesecloth or place it in a fine-mesh strainer set over a bowl. Squeeze firmly to extract as much juice as possible. You should get about 4 tablespoons (60 ml) of juice from 100g of ginger. Immediately stir the juice to mix in any settled starch, then divide evenly among 4 serving bowls — about 1 tablespoon per bowl.

    ~3 min

Heat the Milk

  1. 1

    Warm the milk with sugar

    Pour the whole milk into a small saucepan over medium heat. Add the sugar and stir gently until dissolved. Heat the milk until small bubbles appear around the edges and it reaches 70°C (158°F). If you don't have a thermometer, look for the moment the milk just begins to steam and tiny bubbles form at the rim — this is the sweet spot. Do not let it boil or exceed 70°C, as excessive heat destroys the ginger enzymes needed for setting.

    ~4 min

The 'Collision'

  1. 1

    Stir the ginger juice

    Just before pouring the milk, give each bowl of ginger juice a quick stir or swirl. The ginger starch settles rapidly and must be re-suspended for proper curdling.

    ~1 min
  2. 2

    Pour milk into ginger juice

    In one swift, confident motion, pour the hot milk from about 15 cm above the bowl directly into the ginger juice. The force of the pour naturally mixes the two — do NOT stir. Repeat for each bowl. Immediately cover each bowl with a small plate or saucer.

    ~1 min

Set and Serve

  1. 1

    Let the pudding set

    Leave the covered bowls completely undisturbed for 10 minutes at room temperature. Do not move, bump, or peek. The ginger's zingibain enzyme will coagulate the milk proteins into a smooth, silky curd.

    ~10 min
  2. 2

    Test and serve

    Gently place a teaspoon on the surface of the pudding. If it rests on top without sinking, the pudding has set perfectly. Serve warm as is for the traditional experience, or garnish with a sliver of crystallized ginger and a few goji berries for color. The pudding can also be chilled for a cold dessert.

    ~1 min

Tips & Notes

  • The Ginger (The Make-or-Break Ingredient): You must use old ginger. Young ginger does not contain enough zingibain enzyme to curdle the milk. The ginger must be freshly grated and squeezed immediately before use; if the juice sits for too long, the enzymes lose their potency.

  • The Temperature: This is the most common point of failure. The milk must be between 65°C and 70°C (149°F - 158°F) when it hits the ginger juice. If the milk is boiling (100°C), it will kill the enzymes and leave you with ginger-flavored milk soup. If it is too cool, the reaction won't trigger.

  • The "Collision" Technique: Do not stir the mixture. Pour the hot milk from about 6–10 inches above the bowl directly into the ginger juice. This height creates enough natural agitation to mix the two without the need for a spoon. Once poured, immediately cover the bowl with a plate and let it sit undisturbed for 5 to 10 minutes.

  • The Milk: Use full-fat whole milk. Low-fat or skim milk lacks the protein structure needed to form a stable curd. If you can find milk with a higher fat content, like buffalo milk, the result will be much more stable.

  • Storage: This dish is best enjoyed fresh and warm. While it can stay in the fridge for a day, the texture often becomes "weepy" as the liquid separates from the solids over time. It does not freeze well, as freezing destroys the delicate protein lattice created by the ginger.

Credits & Inspiration

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