Some time months ago, I watch a food show on TV and came across this dessert, Ginger Milk Pudding. It does seem to be easy to make; you don't need gelatine, "agar-agar" powder or jelly powder to makes this pudding set firm. Funny how it just goes with 3 ingredients in it, ginger juice, milk and sugar and after awhile, the pudding will set by itself like the "Tofu fah".
Ginger Milk Pudding
I half of the recipe from TasteOfHongKong Ingredients
125ml ( ½ cup) fresh milk
1 tbsp ginger juice
1 tbsp sugar
Method
Wash and peel ginger.
Grate ginger and juice it by pressing it through a fine strainer until you collect 1 tbsp ginger juice.
Stir well the ginger juice and pour to your serving bowl. Set aside.
Heat milk with sugar over the lowest flame in pan. Swirl to dissolve
sugar. As you feel heat from the milk (or any time earlier if you find
it easier), place your kitchen thermometer into the milk. As the
temperature reaches 80 degree C, remove from heat.
Right before the milk is removed from heat, give the ginger juice a
good stir first. Then immediately pour milk from about 10cm above to fill no
more than 70% of the bowl, or the milk will easily spill out.
After the milk is added to the ginger juice, DO NOT move or even
shake the bowl. Wait for 5 minutes or more, and the milk ginger mixture will be
curdled. Serve immediately.
.......... tick tock tick tock............
waiting patiently....... and here goes, let me put in the spoon to test....... (I always don't have much confident when things like this, and I don't put much hope for it.... and was prepare to tell myself that I might need to do it again!)
And....psst.....actually I don't have a thermometer to check on the temperature of the milk...I just based on my instinct only. (When I see the bubbles forming at the side of the pan, so this is it!).
And....psst.....actually I don't have a thermometer to check on the temperature of the milk...I just based on my instinct only. (When I see the bubbles forming at the side of the pan, so this is it!).
So I let little "Pooh Bear" sit on the spoon to check for me........... yeah !! I did it !!!
If you intend to make this Ginger Milk Pudding, do hop over the Taste Of Hong Kong to get a better info on it.
This is the type ginger and the graters that I used..........
Nice try!
ReplyDeleteFew years back I did an short event asking other bloggers to experiment with different brands of milk to achieve curds, not every brand can one ler. Goodday is hopeless.
What brand did u use? I had best success with those raw milk from Indian mamaks.
Thanks Wendy!
DeleteOh, I never knew that not all milk are able to achieve this! I thought any fresh milk boleh pakai! The milk I used for this pudding is the cheap one leh... because I ran out of my usual brand fresh milk so I make do and use this "First Choice" Fresh Milk... and it can do woh!
Hi Mel, the texture is so smooth. Look so refreshing and tempting. I've yet to try this dessert.
ReplyDeleteYou sure look slim unlike me so rounded from head to toes. LOL
Have a nice weekend. Regards.
Hi Amelia
DeleteIf you like ginger, then I bet you must like this dessert too!
Aiyo, I would like to put a little weight...I'm too skinny. There was one time my girlfriend asked me to drink butter! :-)
看来好像豆腐花，嘻嘻~
ReplyDelete很细很滑，一定美味极了！
Hi Qi Qi,
DeleteAt a glance it sure looks like Tofufah..... but this one is with ginger taste!
I made this 4-5 times so far, last attempt was last week, using the exact same method by measuring the temp until 80C but I extract the ginger juice through a juice extractor, failed for 4-5 times. My recipe didn't mention the exact ml of milk that should be used, just says 1 bowl. But I thought the reason I failed was because my ginger wasn't old enough, so in my last attempt, I bought the fresh gingers & kept for 7 weeks until they were old & wrinkle, the problem is once the ginger is old, I need more ginger to get the juice. Still failed. So looks like I need to use a grater to get the juice. And did you use fresh or very old ginger?
ReplyDeleteJust pop over to the website that you provided, the ginger wasn't as old as mine, so I think must grate lots of gingers to get the juice. Will try this very soon as I still haven't given up. Wish me luck! I like this dessert very much, very popular in HK & Macau. It's called "ginger juice langgar milk" in cantonese. In my last attempt, I did try to stir my ginger juice but also failed, that's why I gave up but I really can't wait to try again. Have to go to get lots of ginger tomorrow!
ReplyDeleteHello Jessie,
DeleteWow, you done this 4-5 times already! Never give up ha...? Good for you, try till you have succeed, ok? I have post in the photo of the ginger that I used and the grater too. The ginger is old ginger "lou kiong". Do remember to give the juice a good stir first before you pour the hot milk in. I hope this time you will succeed. Good luck to you.
i made this earlier but failed because i dont have a thermometer to measure temp last time, but now i have thermometer and forgotten this recipe..When i see good Bentong ginger one day, i must buy and try this out. Have a nice weekend.
ReplyDeleteHi Sonia
DeleteI made this just I think out of luck because I don't have a thermometer too! When a recipe called for boiling milk/cream to 80celcius, I will usually let it slow boil till I see bubbles started to form at the side of the saucepan and this is it loh..... The ginger I used here is just the normal old ginger and not Bentong ginger. (expensive leh....)
Mel, you are tempting me with all the ginger-related recipes...
ReplyDeleteHee....hee.....hee.....giggling cheekily!
DeleteMel, this looks like a dessert I would love to have cold. I wish I can be like you, eat all the wonderful food and still thin like bamboo stick. Hah! Hah!
ReplyDeleteHi Phong Hong
DeleteYou make me laugh.....!! I used to tell friends when they said I am skinny, I said I think I have worms inside me eating all the food I eaten!!
I've never heard of this before, but it's something I would love to try. It looks so smooth and creamy!
ReplyDeleteHi Fern,
DeleteI hope you can give it a try too.....well alot of food bloggers have tried and some succeed and some failed! You wanna try the challenge?
THis is my favourite dessert! Many moons ago, I tried several attempts and now reading thru your post, it rekindles my crave.
ReplyDeleteGinger! How fantastic! I love ginger in food or drink, but let me see.. I don't think I had any dessert with ginger in it! Looks really smooth and this could be good when we are sick too! Very smooth on throat and ginger in it... :)
ReplyDeletehi mel.. thanks for dropping by my blog.. this reminds me of the yummy milk pudding i had in hk.. so delicious! you make this look so easy.. i will attempt this soonest once i get hold of some full fat fresh milk.. but do you think the milk will still coagulate if i reduce/dilute the ginger juice? i tend to react (poorly) to strong ginger.
ReplyDeletebtw, i love playing with the fluttering hearts ^^ it's like cherry blossoms falling in spring! so whimsical and sweet.. ^^
Hello Hui,
DeleteYeah, I know 1 tbsp ginger juice could be too strong in flavour to certain people, may be you try to just add 3 tsp (15ml) ginger juice and see whether it will set.