A traditional Cantonese dessert. This doesn’t require any baking, steaming, or curdling agents as the ginger itself triggers the curdling process naturally. By using just 3 ingredients, you can enjoy the silky-textured pudding as it is, or try adding honey and fresh berries for an exquisite experience.
|4 Tsp Ginger juice (from approx 100g Ginger)|
|2 Tsp Sugar|
|200 ML Milk|
|Honey and Fresh Berries (Optional)|
|2 Small Bowls|
- To get the ginger juice, grate the ginger and then squeeze out the juice using a strainer or muslin cloth.
- Put 2 tsp of ginger juice into each bowl, making sure to stir the juice to ensure the starch is well mixed (this is very important), and set aside.
- Heat up the milk in a pot and add in the sugar, stir until it has dissolved.
- When the milk is at 70℃ (use a thermometer for accuracy), pour half the milk into each bowl.
- DO NOT MOVE THE BOWLS - let the pudding set for 10-15mins.
- Serve the dessert chilled, and you can add some honey & berries (optional)
For best results you must use a food thermometer to ensure the curdling process happens.