Ginger Milk Pudding Recipe

If you’ve never tried Ginger Milk Pudding, get ready for a delightful surprise that’s both comforting and elegant. This traditional Chinese dessert is a Cantonese treasure known for its gentle sweetness, silky texture reminiscent of silken tofu, and a soothing warmth that feels like a soft hug after a hearty meal. What’s truly amazing is that it requires only three simple ingredients: milk, sugar, and freshly squeezed ginger juice, yet the result tastes far more complex and rewarding. Whether you’re finishing off a dim sum feast or craving a light treat, Ginger Milk Pudding is a must-try that effortlessly combines minimalism with deliciousness.

Ingredients You’ll Need

Making Ginger Milk Pudding is wonderfully straightforward, resting on just a few essential ingredients. Each component plays a special role: creamy whole milk forms the smooth body, sugar adds just the right touch of sweetness, and fresh ginger juice brings a bright, spicy warmth that sets this dessert apart.

• Whole milk: Using whole milk ensures a rich and creamy pudding with a velvety mouthfeel.
• Granulated sugar: Adjust the amount to your preferred sweetness, but a tablespoon keeps it light and balanced.
• Ginger juice: Freshly grated and strained ginger juice provides the essential enzyme to gently curdle the milk and infuse the signature ginger flavor.
• Honey (optional): Adding honey enhances sweetness naturally and pairs beautifully with the ginger’s spice.
• Dry osmanthus tea (optional): This adds a subtle floral aroma for a more elevated tasting experience.

How to Make Ginger Milk Pudding

Step 1: Prepare the Ginger Juice

This step is key to achieving the perfect pudding texture and flavor. Peel your ginger and grate it finely using a microplane or very fine grater to extract the maximum juice. Passing the grated ginger through a fine mesh strainer or clean cloth squeezes out the liquid you need, which contains enzymes that help the milk curdle gently. Use the juice fresh within a couple of hours for the best effect.

Step 2: Heat the Milk and Sugar

Combine the milk and granulated sugar in a saucepan and warm over medium heat. Stir occasionally until the sugar dissolves completely. Heat the milk until it reaches around 155°F to 158°F (68°C to 70°C) — just before it begins to boil — then remove from heat. This precise temperature ensures the milk is hot enough to react with the ginger juice but won’t curdle too aggressively.

Step 3: Combine Milk with Ginger Juice

Give the ginger juice a quick stir to mix any settled bits. Then, pour the hot milk slowly from about 5 inches above the bowl containing your ginger juice. This height allows the milk to mix more thoroughly with the juice without stirring, which helps create the delicate, silky pudding texture. Cover the bowl with a flat plate and let it rest undisturbed for 5 minutes.

Step 4: Optional Osmanthus Honey

While the pudding sets, you can prepare a delightful osmanthus honey topping. Combine honey and dry osmanthus tea in a microwave-safe bowl and warm it just until the honey bubbles, about 5 to 10 seconds. Mix well and set aside. This floral-scented honey is a sophisticated way to elevate the dish.

Step 5: Enjoy Your Ginger Milk Pudding

Once the pudding has set, uncover and drizzle your preferred honey topping if desired. It’s traditionally enjoyed warm, which enhances the ginger’s fragrant warmth, but serving it chilled is also refreshing and lovely, especially on warmer days.

How to Serve Ginger Milk Pudding

Garnishes

Keep garnishes simple to complement rather than overpower the delicate pudding. A light drizzle of honey or osmanthus honey adds sweetness and floral notes. If you want a bit of texture contrast, crushed toasted almonds or pistachios sprinkle nicely without detracting from the pudding’s silky nature.

Side Dishes

Ginger Milk Pudding pairs beautifully with dim sum classics like siu mai or turnip cakes, providing a gentle and soothing conclusion to the savory spread. It also works well alongside fresh fruit or mild tea, making it a versatile dessert for any meal.

Creative Ways to Present

For a fun twist, try serving the pudding in small glass jars or elegant porcelain cups, topped with edible flowers or thin citrus zest strips for a pop of color. You can even create layers by alternating pudding with fruit compote, turning it into a chic parfait-style dessert that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Ginger Milk Pudding left over, cover it tightly and refrigerate. It will keep well for about 1 to 2 days, though the texture is best enjoyed fresh. The pudding might firm up a bit in the fridge but will remain silky and delicious.

Freezing

Freezing Ginger Milk Pudding is not recommended because the texture tends to change, becoming grainy or watery after thawing. This pudding’s charm lies in its freshly-set, delicate softness, so enjoying it fresh or chilled is ideal.

Reheating

If you prefer your Ginger Milk Pudding warm after refrigeration, gently warm it in the microwave or over a double boiler just until heated through. Avoid overheating, which can break down the delicate curds and alter the texture.

FAQs

What is the role of ginger juice in Ginger Milk Pudding?

Ginger juice contains an enzyme called protease that gently curdles the hot milk, transforming it into a smooth, silky pudding with a special texture unique to this dish.

Can I use other types of milk for this recipe?

While whole milk gives the best creamy texture, you can try 2% milk, but using skimmed milk is not advised as the pudding may turn out less silky and lack richness.

How fresh does the ginger juice need to be?

It’s best to prepare ginger juice shortly before making the pudding because the enzymes lose their potency quickly, ideally within a couple of hours of grating and squeezing.

Is there an alternative to osmanthus tea if I can’t find it?

Yes, you can use a mild floral tea such as chamomile or jasmine to infuse your honey, although osmanthus gives a uniquely delicate floral aroma that pairs exceptionally well with the pudding.

Can this dessert be made vegan or dairy-free?

This traditional recipe relies on whole milk and ginger’s natural enzymes, so substituting plant-based milk might not produce the same delicate curdling effect. However, experimenting with coconut milk or almond milk could lead to a different but tasty pudding.

Final Thoughts

Ginger Milk Pudding is truly a hidden gem from Cantonese cuisine that deserves a place in your dessert rotation. Its simplicity is deceptive, delivering a soothing, silky texture with a gentle warmth from ginger that feels like a cozy secret shared between friends. Give it a try—you’ll soon wonder how you ever lived without this elegant and effortless treat.