Ginger milk pudding

To make this Hong Kong classic dessert, you don't need any other curd agent like gelatin or agar-agar. With the help of the natural coagulant- ginger protease, the milk forms into smooth curd quickly after combining.

Credit: Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 80 g old ginger
• 400 ml full cream milk
• 50 g caster sugar

Resting time: 10 minutes

Instructions

1. Peel and finely grate the ginger. Press the grated ginger through a fine sieve into a bowl. Reserve the juice and discard the solids.
2. Place the milk in a saucepan over medium heat. When the milk is warm, stir in the sugar. Once it reaches 72˚C, remove the pan from the heat.
3. Stir the ginger juice once, then quickly pour the milk into the ginger juice. Stand, without stirring or moving the bowl for about 8 - 10 minutes. Serve warm.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.