ginger milk pudding, recipe in description
ginger milk pudding, recipe in description is a easy Chinese recipe that serves 2. 190 calories per serving. Recipe by Gali Firon on YouTube.
Prep: 3 min | Cook: 17 min | Total: 25 min
Cost: $0.92 total, $0.46 per serving
Ingredients
- 250 ml Whole Milk (good quality fresh milk, preferably from a dairy shop)
- 20 g Fresh Ginger Root (peeled and grated to yield about 1 teaspoon fresh ginger juice)
- 10 g Granulated Sugar (fine white sugar)
- 10 g Milk Powder (optional, adds richness and helps texture)
Instructions
Extract Ginger Juice
Peel the ginger, grate it finely, then press the grated ginger through a fine mesh strainer into a small bowl to collect the juice. Measure out 1 teaspoon of fresh ginger juice.
Time: PT2M
Measure Milk and Sugar
Pour 250 ml of whole milk into a measuring cup and set aside 10 g of granulated sugar (and optional milk powder).
Time: PT1M
Heat the Milk
Place the milk in a saucepan over medium heat. Using a kitchen thermometer, heat the milk until it reaches 80 °C (do not let it boil).
Time: PT5M
Temperature: 80°C
Sweeten the Milk
Add the 10 g sugar (and optional milk powder) to the hot milk and stir until fully dissolved.
Time: PT1M
Combine with Ginger Juice
Place the teaspoon of fresh ginger juice into a small cup or ramekin. Slowly pour the hot milk over the ginger juice, stirring gently to mix.
Time: PT1M
Let the Dessert Set
Allow the mixture to sit undisturbed for 10 minutes. The milk will gently solidify into a custard‑like texture.
Time: PT10M
Serve
Enjoy the ginger milk dessert as is, warm or chilled. If desired, refrigerate for an additional 30 minutes for a firmer texture.
Time: PT0M
Nutrition Facts
- Calories
- 190
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: Almond milk, Soy milk, Oat milk
- Instead of Fresh Ginger Root: Ginger paste (1 tsp), Ground ginger (¼ tsp, adjust to taste)
- Instead of Granulated Sugar: Honey (7 g), Maple syrup (7 g, reduce milk slightly)
- Instead of Milk Powder: Powdered skim milk, No substitute – omit if unavailable
Equipment Needed
- Saucepan
- Kitchen Thermometer
- Fine Mesh Strainer
- Small Cup or Ramekin
- Microplane Grater
- Teaspoon
Critical Steps — Do Not Skip
- Heat milk to exactly 80 °C without boiling.
- Use freshly extracted ginger juice (1 tsp).
- Allow the mixture to rest undisturbed for 10 minutes to set.
Chef Tips from the Video
- For a smoother texture, strain the hot milk through a fine mesh before adding ginger juice.
- Using a high‑quality, slightly sweet milk reduces the need for extra sugar.
Troubleshooting
The milk does not solidify after 10 minutes.
Make sure the ginger juice is fresh and the milk reached 80 °C. If the temperature was lower, reheat gently to 80 °C and add a little more ginger juice (up to ½ tsp extra).
The dessert tastes too gingery.
Reduce the ginger juice to ½ teaspoon or balance with a drizzle of honey or a pinch of salt.
Grainy texture from undissolved sugar.
Stir the sugar into the hot milk until fully dissolved before adding ginger juice.
Storage
Refrigerator: Store in a sealed container for up to 2 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 1 hour after setting.
Make-Ahead Tips
- Juice the ginger a few hours ahead and keep it refrigerated.
- Prepare the milk and keep it warm (just below 80 °C) until ready to combine.
Frequently Asked Questions
What is the cultural significance and history of ginger milk dessert in Chinese cuisine?
Ginger milk (姜汁牛奶) is a traditional home‑style dessert in northern China, often served after a heavy meal to aid digestion. The warming ginger pairs with cool milk, creating a soothing, lightly curdled treat that has been enjoyed for generations.
What are the traditional regional variations of ginger milk dessert in Chinese cuisine?
In some regions, a pinch of salt or a splash of rice wine is added for depth, while others use condensed milk for extra richness. In coastal areas, coconut milk may replace dairy for a tropical twist.
How is ginger milk traditionally served in China?
It is usually served in small porcelain cups or bowls, either warm or slightly chilled, and sometimes topped with a sprinkle of ground ginger or a drizzle of honey for added flavor.
During which occasions is ginger milk dessert traditionally enjoyed in Chinese culture?
Ginger milk is commonly served after family gatherings, festive banquets, or as a comforting night‑time snack during colder months because of its warming properties.
What other Chinese dishes pair well with ginger milk dessert?
Its gentle flavor complements rich, savory dishes like Peking duck, braised pork belly, or spicy Sichuan hot pot, providing a refreshing contrast to heavy flavors.
What makes ginger milk dessert special in Chinese cuisine?
The unique curdling action of fresh ginger juice on warm milk creates a silky, custard‑like texture without any gelatin or eggs, showcasing the natural thickening power of ginger.
What are the most common mistakes to avoid when making ginger milk dessert?
Common errors include overheating the milk past boiling, using stale ginger, or stirring the mixture during the 10‑minute setting period. Each of these can prevent proper solidification or result in an off‑flavor.
Why does this ginger milk recipe use fresh ginger juice instead of ground ginger powder?
Fresh ginger contains active enzymes and volatile oils that trigger the milk’s protein to coagulate at 80 °C, a reaction that ground powder cannot reliably reproduce.
Can I make ginger milk dessert ahead of time and how should I store it?
Yes, you can prepare it up to two days in advance. Store the set dessert in a sealed container in the refrigerator and serve chilled or gently warmed before eating.
What texture and appearance should I look for when making ginger milk dessert?
After the 10‑minute rest, the milk should have a soft, custard‑like consistency, slightly thickened but still pourable, with a milky white color and a faint ginger aroma.
How do I know when ginger milk dessert is done cooking?
When the mixture has rested undisturbed for 10 minutes and has thickened enough that a spoon can glide through slowly, it is ready. If it remains completely liquid, the ginger juice may have been insufficient or the milk not hot enough.
What does the YouTube channel Gali Firon specialize in?
The YouTube channel Gali Firon focuses on exploring international cuisines, testing traditional recipes, and sharing practical cooking tips for home cooks, often with a curiosity‑driven, experimental approach.
How does the YouTube channel Gali Firon's approach to Chinese cooking differ from other Chinese cooking channels?
Gali Firon emphasizes hands‑on experimentation and personal taste testing, often questioning the authenticity and practicality of dishes, whereas many Chinese cooking channels stick strictly to traditional methods without such exploratory commentary.
Last updated: September 6, 2026
