Soft ginger milk pudding

Soft ginger milk pudding is a traditional Cantonese sweet treat originated in Daliang, Shunde, Guangdong, China, using water buffalo milk and ginger juice only, without other additives. This sweet treat is silky smooth and light in taste, with a hint of the spiciness of ginger. Even though I don’t like drinking milk, processed milk products like this dessert are totally acceptable for the “smell” of the milk has been gone after heating.

Water buffalo milk is not available in Hong Kong, yet we can prepare this sweet treat with full fat milk and an aged ginger. The recipe is simple and straight-forward as below.

Cooking time:

25 minutes

Ingredients (for two persons)：

Whole fat milk 400 ml

Ginger juice 4 tbsp

Sugar 2 tbsp (a less sweet recipe)

How to make：

1. Grate a ginger and press the ginger paste through a sieve to extract the ginger juice

2. Heat milk in a small pot, add sugar and stir. Turn off the heat when the milk reaches 75 °C

3. Add 2 tbsp ginger juice into each ramekin, stir it and pour in the hot milk

4. Cover the ramekin with a lid or a small plate and wait for 10 minutes. Ready to serve.