Ginger Milk Pudding（English）

Ingredients

• 70 g Fresh Ginger (peeled, zest into a paste, juice extracted through cheesecloth)
• 250 ml Whole Milk (full‑fat for creaminess)
• 30 ml Sweetened Condensed Milk (canned, adds richness and sweetness)

Instructions

1. Extract Ginger Juice

   Peel 60‑80 g of fresh ginger, grate it into a fine paste using a microplane, then place the paste in a cheesecloth and squeeze firmly to collect the juice into a small bowl.

   Time: PT5M

2. Divide Ginger Juice

   Evenly split the ginger juice between two serving cups (approximately 1½ Tbsp per cup).

   Time: PT1M

3. Mix Milk and Condensed Milk

   In a separate bowl, combine 250 ml whole milk with 30 ml (2 Tbsp) sweetened condensed milk. Stir until fully blended.

   Time: PT1M

4. Heat Milk Mixture

   Microwave the milk mixture on high for 60‑90 seconds, watching closely so it does not boil over. The mixture should reach about 70‑85 °C (158‑185 °F).

   Time: PT2M

   Temperature: 70-85°C

5. Combine Hot Milk with Ginger Juice

   From a height of roughly 15 cm (6 in), slowly pour the hot milk mixture into each cup containing ginger juice. The falling milk helps the ginger fully incorporate and creates a smooth texture.

   Time: PT1M

6. Set and Serve

   Allow the cups to sit for 3‑5 minutes at room temperature, then refrigerate for an additional 10‑15 minutes if you prefer a colder pudding. Serve as‑is or garnish with a thin slice of fresh ginger.

   Time: PT5M

Nutrition Facts

Calories

230

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

0 g