Milk Solidifies Without Gelatin?! Ginger Milk Pudding
Milk Solidifies Without Gelatin?! Ginger Milk Pudding! is a easy Chinese recipe that serves 2. 150 calories per serving. Recipe by Top DIY on YouTube.
Prep: 50 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $16.45 total, $8.23 per serving
Ingredients
- 100 g Fresh Ginger (use fresh, not frozen; cleaned and skin removed)
- 0.5 tsp Salt (for cleaning ginger)
- 0.5 tsp Baking Soda (for cleaning ginger)
- 120 g Milk Powder (can be split 70 g for firmer pudding and 50 g for softer pudding; any dairy milk powder works)
- 500 ml Water (for dissolving milk powder; divided into two 250 ml portions)
- 30 g Sugar (optional; adjust to taste; white or brown sugar works)
- 40 ml Fresh Ginger Juice (extracted from the cleaned ginger; 20 ml per serving)
- 30 g Dried Ginger Skins and Pulp (leftover after juicing; will be ground into ginger powder)
Instructions
Clean the Ginger
Place the fresh ginger in a large bowl, add a pinch of salt and baking soda, then fill with water until fully submerged. Stir, soak for 5 minutes, then scrub with a soft brush, rinse well, cut off any dry parts, and scrape off the skin using the back of a spoon.
Time: PT10M
Extract Ginger Juice
Grate the cleaned ginger or feed it through a hand juicer, then squeeze by hand to collect the juice in a small bowl. Measure 20 ml of juice for each serving and set aside.
Time: PT5M
Dry Ginger Skins and Pulp
Spread the scraped skins and leftover pulp on a tray. Dry in a preheated oven at 60°C (or use an air fryer/dehydrator) until completely dry, about 30 minutes.
Time: PT30M
Temperature: 60°C
Prepare First Milk Mixture (Firm Pudding)
In a saucepan combine 70 g milk powder, 250 ml water, and optional sugar. Stir until fully dissolved. Heat over medium heat, stirring occasionally, until the mixture reaches 80°C.
Time: PT5M
Temperature: 80°C
Set First Pudding
Pour the hot milk mixture into one of the small bowls that already contains 20 ml ginger juice. Let it sit; as the temperature drops to 70‑80°C the ginger enzyme will coagulate the milk, forming a smooth curd in about 5 minutes.
Time: PT5M
Prepare Second Milk Mixture (Softer Pudding)
Repeat step 4 using 50 g milk powder, 250 ml water, and sugar if desired. Heat to 80°C.
Time: PT5M
Temperature: 80°C
Set Second Pudding
Pour the second hot milk mixture into the second small bowl with the remaining 20 ml ginger juice. Allow to set for about 5 minutes; it will be slightly less firm than the first.
Time: PT5M
Make Ginger Powder (Optional)
Transfer the completely dried ginger skins and pulp to a blender, pulse until a fine powder forms. Store the powder in a clean, dry glass jar away from sunlight.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 7 g
- Carbohydrates
- 12 g
- Fat
- 3 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk
Ingredient Substitutions
- Instead of Milk Powder: Non‑fat dry milk
- Instead of Sugar: Honey, Maple syrup
Equipment Needed
- Large Bowl
- Soft Brush
- Knife
- Spoon (metal or wooden)
- Grater or Hand Juicer
- Saucepan
- Food Thermometer
- Small Bowls (2)
- Tray (optional)
- Oven or Air Fryer (optional)
- Blender (optional)
- Glass Jar with Lid (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Cleaning the ginger thoroughly to preserve the active enzyme.
- Maintaining milk temperature at 80°C before mixing with ginger juice.
- Ensuring the milk‑ginger mixture cools to 70‑80°C for proper coagulation.
Chef Tips from the Video
- A pinch of salt in the cleaning water helps loosen dirt without affecting flavor.
- If you prefer a sweeter pudding, add honey or maple syrup after the pudding has set.
- Buffalo milk powder can be substituted for a richer texture because of its higher protein content.
Troubleshooting
Pudding does not set
Check that the milk reached 80°C before mixing and that the ginger was fresh. If the milk was too cool, reheat gently to 80°C and remix.
Pudding is too firm or rubbery
Reduce the amount of milk powder in the next batch (e.g., 60 g instead of 70 g) or lower the milk temperature slightly before adding ginger.
Ginger juice turns dark quickly
Use the juice immediately after extraction; if you must store, keep it in an airtight container with a few drops of lemon juice to slow oxidation.
Storage
Refrigerator: Cover the pudding and store up to 2 days; consume chilled.
Freezer: Not recommended – freezing alters the delicate texture.
Room temperature: Can sit at room temperature for up to 2 hours, but best served warm.
Make-Ahead Tips
- Ginger juice can be stored in a sealed container in the refrigerator for up to 24 hours.
- Dry the ginger skins and grind into powder ahead of time; the powder keeps for up to a year.
- Prepare the milk‑powder solution in advance and keep it warm (below 80°C) before adding ginger juice.
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 remedy dessert that dates back to rural households where fresh ginger and milk were used to warm the body during winter. It reflects the Chinese principle of balancing warming spices with cooling foods to support digestion and immunity.
What are the traditional regional variations of ginger milk pudding in Chinese cuisine?
In northern China, the pudding is often made with buffalo milk for extra richness, while southern versions may use a lighter skim‑milk powder and add a touch of rock sugar. Some regions also incorporate a splash of rice wine for extra warmth.
How is ginger milk pudding traditionally served in Chinese households?
It is typically served warm in small porcelain bowls, sometimes topped with a drizzle of honey or a sprinkle of toasted sesame seeds. It is enjoyed as a light dessert after meals or as a comforting morning snack during cold weather.
What occasions or celebrations is ginger milk pudding associated with in Chinese culture?
Ginger milk pudding is popular during the winter solstice and the Lunar New Year when families seek warming foods. It is also served to the elderly and children as a gentle, health‑supporting treat during cold seasons.
What authentic ingredients are essential for traditional ginger milk pudding versus acceptable substitutes?
Authentic recipes call for fresh ginger, dairy milk powder (or fresh cow/buffalo milk), and a small amount of sugar. Acceptable substitutes include non‑fat dry milk for lower fat or a different sweetener like honey, but plant‑based milks do not work because they lack sufficient protein.
What other Chinese dishes pair well with ginger milk pudding?
The pudding pairs nicely with lightly sweetened red bean soup, steamed rice cakes, or a simple fruit compote of poached pears. Its gentle warmth also complements savory dishes like braised pork belly that benefit from a cooling dessert.
What are the most common mistakes to avoid when making ginger milk pudding?
Common errors include overheating the milk (which kills the ginger enzyme), using old or frozen ginger (low enzyme activity), and adding too much milk powder, which makes the pudding rubbery. Also, failing to measure the temperature accurately can prevent proper coagulation.
Why does this ginger milk pudding recipe use dairy milk powder instead of plant‑based milk?
The protein in dairy milk (casein) reacts with the ginger enzyme zingibain at 70‑80°C to form a curd. Plant‑based milks contain far less protein, so the coagulation does not occur, resulting in a liquid mixture rather than a pudding.
Can I make ginger milk pudding ahead of time and how should I store it?
Yes, you can prepare the pudding a few hours in advance. Keep it covered and refrigerate; it will stay smooth for up to two days. Re‑warm gently before serving, but avoid boiling, which can break the texture.
What texture and appearance should I look for when the ginger milk pudding is done?
The pudding should be smooth, slightly glossy, and hold a gentle indentation when a spoon is pressed lightly. It should not be watery, and the surface should be free of cracks or a skin.
What does the YouTube channel Top DIY specialize in?
The YouTube channel Top DIY focuses on simple, do‑it‑yourself home projects and easy-to‑follow cooking tutorials that use everyday ingredients and minimal equipment.
How does the YouTube channel Top DIY's approach to Chinese cooking differ from other Chinese cooking channels?
Top DIY emphasizes quick, health‑focused recipes that can be made with basic kitchen tools, often highlighting the nutritional benefits of traditional ingredients like ginger, whereas many other Chinese cooking channels focus on elaborate techniques and restaurant‑style presentations.
Last updated: August 28, 2026
