Ginger Milk Pudding Recipe
Ginger Milk Pudding Recipe is a easy Chinese recipe that serves 1. 195 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $0.85 total, $0.85 per serving
Ingredients
- 1.5 inch piece Fresh Ginger Root (unpeeled if desired; yields about 1.5 tbsp juice)
- 1 cup Whole Milk (can use lactose‑free or low‑fat milk, but whole milk gives best texture)
- 1 tablespoon Granulated Sugar (adjust to taste)
Instructions
Grate Ginger and Extract Juice
Using a fine grater, grate a 1.5‑inch piece of fresh ginger. Press the grated ginger through a mesh strainer into a small bowl, using the back of a spoon to extract the juice. You should obtain about 1.5 tablespoons of ginger juice.
Time: PT2M
Heat Milk with Sugar
Pour 1 cup of milk into a saucepan, add the tablespoon of sugar, and stir gently. Heat over medium heat, monitoring with an instant‑read thermometer, until the milk reaches 158‑167 °F (70‑75 °C). Do not let it boil.
Time: PT3M
Temperature: 158‑167°F
Combine Milk and Ginger Juice
Slowly pour the hot milk into the bowl containing the fresh ginger juice. Do **not** stir; let the milk sit on top of the juice.
Time: PT1M
Let the Pudding Set
Allow the mixture to sit undisturbed for 2‑3 minutes. The pudding will firm into a soft, jello‑like consistency.
Time: PT3M
Test and Serve
Gently test the set by placing a spoon on the surface; it should stay afloat. Serve the pudding warm, optionally with a drizzle of honey or alongside steamed buns.
Time: PT1M
Nutrition Facts
- Calories
- 195
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk
Ingredient Substitutions
- Instead of Fresh Ginger Root: ground ginger (not recommended for enzyme activity)
- Instead of Whole Milk: almond milk (may affect curdling), lactose‑free milk
- Instead of Granulated Sugar: honey, maple syrup
Equipment Needed
- Fine Grater
- Mesh Strainer
- Small Bowl
- Saucepan
- Instant‑Read Thermometer
- Spoon
- Measuring Cup
Critical Steps — Do Not Skip
- Use fresh ginger and extract the juice immediately.
- Heat the milk to the precise temperature range of 158‑167 °F.
- Do not stir after pouring the hot milk into the ginger juice.
Chef Tips from the Video
- A microplane yields the most juice with minimal effort.
- Warm the small bowl slightly before adding ginger juice to keep the temperature stable.
- A pinch of salt enhances the sweet‑spicy balance.
- Serve with a drizzle of honey or a side of steamed buns for contrast.
Troubleshooting
Pudding does not set and remains liquid.
Ensure the ginger juice is freshly extracted and used within 30 minutes. Verify the milk temperature was within 158‑167 °F and avoid stirring after combining.
Pudding is too watery or soft.
Add a little more ginger juice or let the mixture sit an extra minute to allow full curdling.
Milk curdles before adding ginger juice.
Heat the milk only to the target temperature range and never let it boil; lower the heat immediately once the temperature is reached.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently before serving.
Freezer: Not recommended – freezing alters the delicate texture.
Room temperature: Can sit at room temperature for up to 1 hour while warm.
Make-Ahead Tips
- Ginger juice loses its enzymatic power after about 30 minutes at room temperature; if you must prep ahead, keep the juice refrigerated and bring it to room temperature just before use.
- The pudding can be made a few minutes in advance and kept warm in a low oven (about 150 °F).
Frequently Asked Questions
What is the cultural significance and history of Cantonese Ginger Milk Pudding in Chinese cuisine?
Cantonese Ginger Milk Pudding, known as "姜汁牛奶布丁," is a traditional home‑style dessert that dates back to early 20th‑century Guangdong households. It was created as a simple, nourishing treat using readily available ingredients—milk, ginger, and sugar—and is prized for its warming properties during cooler mornings.
What are the traditional regional variations of ginger milk pudding in Cantonese cuisine?
In the Guangdong region, the pudding is usually served warm and plain, while some coastal towns add a splash of sweetened condensed milk or serve it alongside steamed rice rolls. In neighboring Fujian, a thicker version is made with added cornstarch for a more custard‑like texture.
How is Cantonese Ginger Milk Pudding traditionally served in Guangdong households?
It is traditionally served warm as a light breakfast or brunch dessert, often accompanied by steamed buns (馒头) or congee. The warm ginger is believed to stimulate digestion and provide a gentle energy boost for the day ahead.
On what occasions or celebrations is Cantonese Ginger Milk Pudding traditionally enjoyed in Chinese culture?
While it is an everyday comfort food, the pudding is also served during family gatherings in the winter months because ginger’s warming effect is considered beneficial for health. It may appear on dim sum brunch tables during festive holidays such as Lunar New Year.
What other Cantonese dishes pair well with ginger milk pudding for a breakfast or brunch?
Ginger Milk Pudding pairs beautifully with classic Cantonese dim sum items like shrimp har gow, pork siu mai, and steamed rice rolls. A side of warm soy‑milk tea or a cup of jasmine tea balances the sweet‑spicy profile.
What makes Cantonese Ginger Milk Pudding special or unique in Cantonese dessert tradition?
Its uniqueness lies in the use of fresh ginger’s natural enzyme to curdle milk without any gelatin or eggs, creating a silky texture that is both sweet and subtly spicy. This simple, three‑ingredient method showcases the Cantonese emphasis on letting high‑quality ingredients shine.
What are the most common mistakes to avoid when making Cantonese Ginger Milk Pudding at home?
Common errors include using old ginger (the enzyme loses activity), overheating the milk past 170 °F, and stirring after the milk contacts the ginger juice. Any of these will prevent the pudding from setting properly.
Why does this ginger milk pudding recipe require heating the milk to 158‑167°F instead of boiling?
The ginger enzyme that curdles the milk is most active between 158‑167 °F (70‑75 °C). Boiling deactivates the enzyme, resulting in a runny mixture. Maintaining the precise temperature ensures a smooth, set pudding.
Can I make Cantonese Ginger Milk Pudding ahead of time and how should I store it?
Yes, you can prepare it a few minutes in advance and keep it warm in a low oven (about 150 °F). For longer storage, refrigerate in an airtight container for up to 2 days and gently reheat before serving; do not freeze as the texture will become grainy.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes specializes in quick, minimalist cooking tutorials that focus on classic Asian comfort foods made with everyday pantry ingredients. The host emphasizes technique, precise temperature control, and cultural context.
How does the YouTube channel Souped Up Recipes' approach to Chinese dessert cooking differ from other cooking channels?
Souped Up Recipes blends scientific explanations—like enzyme activity and exact temperature ranges—with a relaxed, home‑cook vibe, whereas many other channels either skip the science or over‑complicate the process. This channel’s clear, step‑by‑step focus makes traditional Chinese desserts accessible to beginners.
Last updated: August 28, 2026
