Ultra Soft Ginger Milk Pudding Recipe
Ultra Soft Ginger Milk Pudding Recipe is a easy Chinese recipe that serves 2. 150 calories per serving. Recipe by Pailin's Kitchen on YouTube.
Prep: 13 min | Cook: 2 min | Total: 20 min
Cost: $0.90 total, $0.45 per serving
Ingredients
- 30 g Fresh Ginger (peeled and grated; yields about 2 Tbsp juice)
- 240 ml Whole Milk (can use lactose‑free milk for a sweeter base)
- 60 ml Evaporated Milk (adds richness and helps the pudding set firmer)
- 15 g Granulated Sugar (adjust to taste; about 1 Tbsp)
Instructions
Grate the ginger
Peel the fresh ginger and grate it finely using a microplane or box grater.
Time: PT2M
Extract ginger juice
Gather the grated ginger in a cheesecloth, twist and squeeze to extract the juice into a small bowl.
Time: PT2M
Portion ginger juice into cups
Divide the ginger juice evenly into two serving cups, about 2 tsp (10 ml) per cup.
Time: PT1M
Combine milk, evaporated milk, and sugar
In a microwave‑safe bowl, pour the whole milk, add evaporated milk, and sprinkle the sugar.
Time: PT1M
Heat the milk mixture
Microwave the bowl on high for 60‑90 seconds, then check the temperature with a thermometer. Heat until it reaches 158 °F (70 °C).
Time: PT2M
Temperature: 158°F
Cool slightly
Let the hot milk sit for about 30 seconds so the temperature drops just a few degrees, staying within the 150‑160 °F range.
Time: PT30S
Mix ginger juice with milk
Stir the ginger‑juice‑filled cups gently to re‑suspend any settled starch, then pour the warm milk mixture over the ginger juice in each cup.
Time: PT1M
Let the pudding set
Allow the cups to sit at room temperature for about 5 minutes until the pudding thickens to a soft, jelly‑like consistency.
Time: PT5M
Check for doneness
Gently place a small spoon on the surface; if the spoon does not sink, the pudding is set.
Time: PT30S
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 18 g
- Fat
- 6 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free, Lactose‑Free (if using lactose‑free milk)
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Fresh Ginger: Ginger paste (use 1 tsp paste per 1 tsp juice), Ground ginger (not recommended for juice extraction)
- Instead of Whole Milk: Lactose‑free milk, 2% milk (slightly less rich)
- Instead of Evaporated Milk: Half‑and‑half, Heavy cream (use less, 30 ml)
- Instead of Granulated Sugar: Honey (use 10 g), Maple syrup (use 10 ml)
Equipment Needed
- Microplane Grater
- Cheesecloth
- Microwave‑Safe Bowl
- Food Thermometer
- Measuring Spoons
- Serving Cups
- Small Spoon
- Spatula or Spoon for Stirring
Critical Steps — Do Not Skip
- Grating and extracting fresh ginger juice
- Heating milk to the precise 158 °F (70 °C) temperature
- Ensuring the ginger juice is evenly mixed before setting
Chef Tips from the Video
- Use a fresh, plump ginger root; older ginger loses juice.
- If you don’t have a thermometer, heat the milk until small bubbles form around the edges (just before boiling).
- For a decorative touch, drizzle a few drops of ginger‑infused honey on top before serving.
Troubleshooting
Pudding never sets
Make sure the milk temperature was between 150‑160 °F; too hot denatures the ginger enzyme, too cool leaves it inactive. Re‑heat gently and try again.
Pudding is too runny after cooling
Add a little more ginger juice (½ tsp) or increase evaporated milk by 15 ml for extra protein that helps firm up.
Ginger flavor is weak
Grate more fresh ginger or use a higher‑quality ginger with strong aroma. Increase juice to 3 tsp per cup.
Storage
Refrigerator: Cover cups and store up to 3 days; pudding will become firmer.
Freezer: Not recommended – texture changes.
Room temperature: Can sit at room temperature for up to 2 hours before setting.
Make-Ahead Tips
- Prepare ginger juice ahead of time and store in the fridge for up to 24 hours.
- Pudding can be made fully, then refrigerated; serve warm by gently reheating in the microwave for 10‑15 seconds.
Frequently Asked Questions
What is the cultural significance and history of ginger milk pudding in Chinese cuisine?
Ginger milk pudding, known as "姜奶布丁" in Chinese, is a traditional home‑style dessert that showcases ginger’s warming properties. Historically it was served as a soothing after‑meal treat during colder months, valued for its gentle spice and calming texture.
What are the traditional regional variations of ginger milk pudding in China?
In northern China the pudding is often made with whole milk and a touch of sugar, while in southern regions cooks may add a splash of coconut milk or use rice flour as a secondary thickener. Some families also flavor it with a hint of rock sugar syrup.
How is ginger milk pudding traditionally served in Chinese households?
It is usually served warm in small porcelain cups or bowls, sometimes topped with a drizzle of honey or a sprinkle of toasted sesame seeds. In summer it may be chilled and enjoyed as a light, refreshing snack.
During which Chinese celebrations is ginger milk pudding commonly enjoyed?
While not tied to a specific festival, ginger milk pudding is popular during family gatherings in winter and is often prepared for the Lunar New Year as a symbol of warmth and good health.
What makes ginger milk pudding special compared to other Chinese desserts?
Its unique setting method relies on ginger’s natural enzyme to curdle milk, eliminating the need for gelatin or starch. This gives the pudding a delicate, silky texture and a subtle gingery aroma that sets it apart.
What are the most common mistakes to avoid when making ginger milk pudding?
The biggest errors are overheating the milk (which destroys the ginger enzyme) and using too little ginger juice. Also, neglecting to stir the ginger juice before adding the milk can cause starch to settle at the bottom, resulting in an uneven set.
Why does this ginger milk pudding recipe use a precise temperature of 158 °F (70 °C) instead of boiling the milk?
Ginger’s curdling enzyme is active only within a narrow temperature window. Heating above 170 °F denatures the enzyme, while temperatures below 150 °F are not hot enough to activate it fully. The 158 °F target ensures optimal curdling without scorching the milk.
Can I make ginger milk pudding ahead of time and how should I store it?
Yes. After the pudding sets, cover the cups and refrigerate for up to three days. It will become firmer when cold; to enjoy warm, gently microwave each cup for 10‑15 seconds before serving.
What texture and appearance should I look for when the ginger milk pudding is done?
The pudding should have a soft, wobbling surface that holds a spoon without sinking completely. It appears slightly translucent with a smooth, velvety sheen and may show faint ginger specks if not fully strained.
What does the YouTube channel Pailin's Kitchen specialize in?
The YouTube channel Pailin's Kitchen focuses on easy, comforting recipes from Asian cuisines, especially Thai and Chinese comfort foods, while also exploring dishes outside of traditional Thai fare.
How does the YouTube channel Pailin's Kitchen's approach to Chinese cooking differ from other Chinese cooking channels?
Pailin's Kitchen emphasizes minimal ingredient lists, quick microwave or stovetop techniques, and personal health tweaks (like lactose‑free milk), making Chinese comfort dishes accessible for busy home cooks rather than focusing on elaborate restaurant‑style preparations.
Last updated: August 31, 2026
