Journey of making ginger milk pudding 姜汁撞奶 Part 4
Journey of making ginger milk pudding 🍮 姜汁撞奶 Part 4 is a medium Hong Kong recipe that serves 4. 200 calories per serving. Recipe by Lorrycraves on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $2.86 total, $0.72 per serving
Ingredients
- 2 cups Whole Milk (full‑fat for creaminess)
- 2 inches Fresh Ginger (peeled and finely grated)
- 1/3 cup Granulated Sugar (adjust to taste)
- 2 tablespoons Cornstarch (for thickening)
- 1 teaspoon Gelatin Powder (dissolved in cold water, sets the pudding)
- a pinch Salt (enhances flavor)
Instructions
Infuse Ginger
Combine the milk and grated ginger in a saucepan. Heat over medium heat until just below boiling (about 90°C), then remove from heat and let steep for 5 minutes.
Time: PT5M
Temperature: 90°C
Strain Milk
Place a fine mesh strainer over a clean bowl and pour the ginger‑infused milk through, pressing gently to extract all liquid. Discard the ginger solids.
Time: PT2M
Make Slurry
In a small bowl, whisk together the sugar, cornstarch, and a couple of tablespoons of the warm infused milk until smooth and free of lumps.
Time: PT2M
Thicken the Pudding Base
Return the strained milk to the saucepan over medium heat. Slowly whisk in the slurry and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon (about 3–5 minutes).
Time: PT5M
Temperature: Medium heat
Bloom Gelatin
While the mixture is heating, sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl. Let sit for 5 minutes to bloom.
Time: PT5M
Incorporate Gelatin
Remove the pudding base from heat. Stir the bloomed gelatin into the hot mixture until fully dissolved and smooth.
Time: PT2M
Portion and Chill
Pour the pudding into ramekins or dessert cups. Allow to come to room temperature, then refrigerate for at least 2 hours until set.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 6g
- Carbohydrates
- 25g
- Fat
- 8g
- Fiber
- 0g
Dietary info: Vegetarian (if agar‑agar is used), Gluten‑free
Allergens: Dairy, Gelatin
Ingredient Substitutions
- Instead of Whole Milk: Almond Milk, Soy Milk
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Granulated Sugar: Honey, Maple syrup (reduce other liquids)
- Instead of Cornstarch: Arrowroot powder, Tapioca starch
- Instead of Gelatin Powder: Agar‑agar powder (1 tsp, vegetarian)
Equipment Needed
- Saucepan
- Fine Mesh Strainer
- Whisk
- Measuring Cups and Spoons
- Small Bowl
- Ramekins or Small Dessert Cups
- Spatula (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Do not let the milk boil; keep it just below boiling to avoid curdling.
- Strain the ginger infusion thoroughly for a smooth texture.
- Bloom the gelatin properly before adding it to the hot mixture.
Chef Tips from the Video
- Use fresh ginger and grate it finely for maximum flavor extraction.
- For an extra‑smooth finish, blend the hot mixture with an immersion blender before adding gelatin.
- A quick chill in an ice bath speeds up setting without compromising texture.
Troubleshooting
Pudding curdles or looks grainy.
Ensure the milk never reaches a rolling boil and whisk continuously when adding the slurry.
Pudding is too runny after chilling.
Increase gelatin by ½ tsp or add an extra teaspoon of cornstarch to the slurry.
Lumps in the final pudding.
Strain the mixture through a fine mesh sieve before pouring into ramekins.
Storage
Refrigerator: Store covered ramekins in the fridge for up to 3 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Can sit at room temperature for up to 1 hour after removal from fridge.
Make-Ahead Tips
- The pudding can be made a day ahead; keep refrigerated and serve chilled.
- If you need a quicker set, place the ramekins in an ice‑water bath for 15 minutes after pouring.
Frequently Asked Questions
What is the cultural significance and history of Ginger Milk Pudding in Hong Kong cuisine?
Ginger Milk Pudding stems from the classic Hong Kong ginger milk drink (姜汁牛奶), a comforting beverage traditionally served in tea houses during cooler months. The pudding version transforms the drink into a dessert, preserving the warming ginger flavor while adding a silky, sweet texture that reflects Hong Kong’s love for both soothing drinks and delicate sweets.
What are the traditional regional variations of Ginger Milk Pudding in Hong Kong and broader Cantonese cuisine?
In Hong Kong, the pudding is usually made with whole milk, fresh ginger, sugar, cornstarch and gelatin. Some Cantonese families add a splash of evaporated milk for extra richness, while others incorporate pandan essence for a fragrant twist. In mainland China, a similar dessert may use agar‑agar instead of gelatin to keep it vegetarian.
How is Ginger Milk Pudding traditionally served in Hong Kong households?
It is typically served chilled in small porcelain ramekins or glass cups, often garnished with a thin slice of candied ginger or a drizzle of honey. It is enjoyed as a light dessert after dinner or as a sweet snack with tea.
On what occasions or celebrations is Ginger Milk Pudding traditionally associated in Hong Kong culture?
While not tied to a specific festival, Ginger Milk Pudding is popular during family gatherings in autumn and winter because its gentle spiciness is believed to warm the body. It also appears on dim sum menus as a seasonal sweet treat.
How does Ginger Milk Pudding fit into the broader Cantonese dessert tradition?
Cantonese desserts often emphasize subtle sweetness, smooth textures, and the use of dairy or egg‑based custards. Ginger Milk Pudding aligns with this tradition by offering a silky mouthfeel, a balanced sweet‑spicy profile, and a simple preparation that highlights high‑quality ingredients.
What are the authentic traditional ingredients for Ginger Milk Pudding versus acceptable substitutes?
Authentic ingredients include whole cow’s milk, fresh ginger, granulated sugar, cornstarch, and gelatin. Acceptable substitutes are plant‑based milks (almond, soy) for dairy‑free versions, ground ginger for a milder flavor, and agar‑agar in place of gelatin for a vegetarian alternative, though texture will differ slightly.
What other Hong Kong or Cantonese dishes pair well with Ginger Milk Pudding?
It pairs beautifully with light dim sum items such as shrimp dumplings (har gow) or steamed pork buns, and complements savory dishes like roasted duck because the ginger’s warmth balances richer flavors. A cup of jasmine tea also enhances the dessert’s delicate profile.
What makes Ginger Milk Pudding special or unique in Hong Kong cuisine?
Its uniqueness lies in turning a beloved warming drink into a set dessert while retaining the signature ginger‑milk aroma. The combination of fresh ginger’s spice with the creamy, custard‑like texture is rare in Hong Kong sweets, making it a standout comfort dish.
What are the most common mistakes to avoid when making Ginger Milk Pudding at home?
Common errors include letting the milk boil, which causes curdling; adding the cornstarch slurry too quickly, leading to lumps; and under‑blooming gelatin, resulting in a loose set. Follow the critical steps: keep milk just below boiling, whisk the slurry in gradually, and allow gelatin to fully hydrate before mixing.
Why does this Ginger Milk Pudding recipe use gelatin instead of agar‑agar?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that mimics the traditional custard‑like consistency of the Hong Kong ginger milk drink. Agar‑agar sets firmer and can give a slightly grainy mouthfeel, so gelatin is preferred for authenticity, though agar‑agar can be used for a vegetarian version.
Can I make Ginger Milk Pudding ahead of time and how should I store it?
Yes, the pudding can be prepared a day in advance. After setting, cover the ramekins with plastic wrap and refrigerate. It will keep well for up to three days; bring to room temperature briefly before serving if a softer texture is desired.
What does the YouTube channel Lorrycraves specialize in?
The YouTube channel Lorrycraves specializes in approachable Asian comfort food, focusing on recreating classic street‑style and home‑cooked dishes with clear step‑by‑step tutorials and a personal storytelling style.
How does the YouTube channel Lorrycraves' approach to Hong Kong cooking differ from other Asian cooking channels?
Lorrycraves blends personal anecdotes with meticulous technique, often testing a recipe multiple times (as with the ginger milk pudding) to achieve the perfect texture. This trial‑and‑error focus, combined with a relaxed, conversational tone, sets the channel apart from more production‑heavy Asian cooking channels.
Last updated: August 28, 2026
