Ginger Milk Pudding

Flavor: Mildly Spicy; Technique: Boiling; Time: Ten Minutes; Difficulty: Moderate.

Steps to Make Ginger Milk Pudding

Wash and peel the ginger, then cut it into small pieces and blend into ginger paste.

Filter and squeeze out the ginger juice using a sieve, obtaining 40g of ginger juice.

Pour the whole milk into a pot and add sugar.

Cook over low heat until it reaches 80 degrees Celsius, then turn off the heat. I used a thermometer to measure, but if you don’t have one, simmer until small bubbles form around the edge of the pot, which is about 80 degrees.

Hold the pot at least 20 centimeters above a bowl, then pour the milk into the ginger juice from a height without moving the pot. The pouring should be done in one go from a height to achieve the desired effect.

Let it sit for about 15 minutes to naturally set.

Once set, it is ready to be consumed, similar to tofu pudding. You can add some fruits if you like. I added mango, but it’s optional.