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Foolproof Cantonese Ginger Milk Pudding

Name: Foolproof Cantonese Ginger Milk Pudding
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: ginger; Milk; condensed milk; caster sugar

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillBoiledlocal_fire_departmentMild

Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:27

Peel 200g of ginger with a peeler to remove the skin and impurities.

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Watch out

Be careful when using the peeler, keep fingers away from the blade to prevent cuts.

Ingredients:ginger (200 g)

Tools:peeler

Preparation

00:00:44

Grate the peeled ginger on a fine grater until a bowl of fine ginger paste is produced.

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Watch out

Slow down when the ginger block gets small to avoid scratching your fingers.

Ingredients:ginger

Tools:graterbowl

Preparation

00:00:59

Place the grated ginger into a fine mesh sieve and press firmly by hand to strain fresh ginger juice into a bowl, removing the pulp.

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Watch out

Press evenly to ensure all juice is extracted from the ginger pulp.

Ingredients:ginger

Tools:Mesh strainer

Preparation

00:01:11

Weigh the ginger juice on a kitchen scale and strain into 4 small bowls, ensuring each bowl has 15g of ginger juice.

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Watch out

Stir the ginger juice before portioning so settled starch is distributed evenly.

Ingredients:ginger

Tools:kitchen scalebowl

Active Cooking

00:01:21

warningStay safe

When heating milk and pouring hot liquids, be careful of hot splashes and scalding. Use oven mitts or a cloth when handling the heated saucepan to prevent burns.

In a small saucepan, add 170ml full cream milk and 15g condensed milk (or 15g caster sugar). Heat over medium heat, monitoring with a probe thermometer, stir until temperature reaches 70°C to 75°C, then turn off the heat.

local_fire_departmentMedium heat, heated to 70-75°C

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Watch out

Do not overheat or boil the milk

above 85°C causes lumps, below 70°C prevents coagulation

Ingredients:Milk (680 ml)condensed milk (30 g)caster sugar (30 g)

Tools:saucepanthermometer

Active Cooking

00:01:32

Pour the hot milk into a measuring cup, hold it high and pour quickly with force into the bowl containing 15g ginger juice to mix instantaneously; do not stir or shake the bowl afterwards.

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Watch out

Pouring must be swift and in one motion

strictly do not stir or move the bowl after pouring, otherwise it will fail to set

Ingredients:Milkginger

Tools:measuring cup

Waiting Time

00:02:32

Place the poured milk bowls on a flat surface and let them stand completely undisturbed for 10 to 15 minutes, until the surface sets and can support a light spoon without sinking.

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Watch out

Do not bump the table or move the bowl during rest

vibration will disrupt protein coagulation and cause failure

Tools:spoon