Ginger milk pudding, known as "姜汁牛奶布丁" in Cantonese, is a traditional dessert from Guangdong province. It showcases the Chinese culinary principle of using natural enzymes—in this case, ginger’s protease—to gently curdle milk without additives, reflecting a simple yet scientific approach to dessert making.

In Guangdong the pudding is served in small rice bowls and is lightly sweetened. Some northern Chinese versions add a pinch of non‑fat milk powder for extra firmness, while other regions may use buffalo milk, which naturally yields a firmer curd due to higher protein content.

It is typically presented in small, shallow rice or miso bowls, either warm or slightly chilled. The pudding is often enjoyed plain or with a drizzle of extra ginger juice and a sprinkle of sugar, highlighting the bright ginger flavor against the creamy milk.

Ginger milk pudding is a modest everyday dessert but is also served during family gatherings and festive meals as a light, palate‑cleansing sweet. Its gentle warmth makes it popular in cooler months and after a heavy main course.

Its uniqueness lies in the enzyme‑driven curdling process—no eggs, starches, or commercial thickeners are needed. The dessert relies solely on fresh ginger’s protease to transform milk into a silky curd, making it a showcase of food science in traditional cooking.

Common errors include overheating the milk (which denatures the ginger enzyme), stirring after adding ginger juice, using ultra‑pasteurized milk with reduced protein, and not maintaining the target temperature of 60‑65°C. Each of these can prevent proper coagulation.

Stirring disrupts the delicate interaction between ginger’s protease and milk proteins, breaking the forming curd. Allowing the mixture to sit undisturbed lets the enzyme work uniformly, resulting in a smooth, cohesive pudding.

Yes, you can set the pudding ahead and keep it covered in the refrigerator for up to two days. Before serving, you may enjoy it chilled or gently reheat it over low heat, taking care not to boil.

The pudding should have a smooth, custard‑like surface that holds the weight of a spoon without spilling. It will appear slightly translucent and have a gentle wobble, similar to soft tofu.

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