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Traditional Hong Kong Ginger Milk Pudding

groups2 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 6 minsscheduleTotal: 11 minsoutdoor_grillNo-cooklocal_fire_departmentMedium
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

9 Steps Total
01
Preparation
00:01:15
warningStay safe

Exercise extreme caution when using the metal grater; slow down as the ginger piece gets smaller to prevent injuring your fingers.

Grate 80g of washed, unpeeled yellow ginger against a box grater with firm pressure until completely turned into finely grated yellow ginger pulp in a small bowl.

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Watch out

Young ginger has too much water and insufficient enzymes, so you must use yellow or mature old ginger

grip the ginger firmly to avoid grazing your fingers

Ingredients:Small Yellow Ginger (or Old Ginger) (80 g)
Tools:graterbowl
02
Preparation
00:01:59

Using clean dry hands (or a straining cloth bag), tightly squeeze the grated ginger pulp to extract about 30ml (2 tbsp) of concentrated yellow ginger juice into a small bowl.

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Watch out

Hands must be completely dry

adding any water will dilute the ginger enzyme concentration and cause curdling to fail

Ingredients:Small Yellow Ginger (or Old Ginger)
Tools:bowl
03
Preparation
00:03:13

Use the 2 serving glass bowls to measure out exactly 2 bowls of pure whole fresh milk (approx. 400ml), pouring them directly into a stainless steel saucepan.

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Watch out

Must use pure fresh whole milk

high-calcium, low-fat, or reconstituted powdered milk will not curdle due to altered protein structures

Ingredients:Pure Whole Fresh Milk (400 ml)
Tools:saucepanbowl
04
Active Cooking
00:04:28

Heat the milk over the lowest gentle flame, gently swirling the saucepan occasionally for even heat distribution; watch closely until fine white bubbles and light steam form around the rim (approx. 75-80°C), then immediately turn off the heat.

local_fire_departmentLowest gentle heat, about 2-3 minutes
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Watch out

Never boil the milk over high heat

exceeding 80°C permanently deactivates the ginger protease, and it will never curdle even after cooling down

Ingredients:Pure Whole Fresh Milk
Tools:saucepan
05
Preparation
00:07:13

Place the 2 glass serving bowls into the microwave oven and heat on high for 30 seconds to warm them up, then place them on the countertop.

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Watch out

In cold weather, cold bowls quickly absorb heat and drop milk below 70°C

pre-warming the bowls maintains optimal curdling temperature

Tools:microwavebowl
06
Preparation
00:07:21

Stir the ginger juice thoroughly with a spoon to fully incorporate the white starch sediment at the bottom, then divide evenly into the 2 warmed bowls, about 1 tbsp (15ml) each.

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Watch out

Crucial ginger protease sediment settles quickly at the bottom

you must stir thoroughly right before pouring, otherwise the lack of enzymes will prevent curdling

Ingredients:Small Yellow Ginger (or Old Ginger)
Tools:bowlspoon
07
Active Cooking
00:07:54
warningStay safe

Hold the saucepan handle firmly and aim steadily at the center of the bowl to avoid hot milk splashing and scalding your skin.

Holding the hot milk saucepan 10-15 cm above the bowls, swiftly pour the hot milk in one continuous motion into each bowl of ginger juice so the momentum blends them instantly.

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Watch out

Pour the milk decisively in one go

never pour slowly or stir with a spoon afterwards, otherwise the protein coagulation network will be destroyed and fail to set

Ingredients:Pure Whole Fresh MilkSmall Yellow Ginger (or Old Ginger)
Tools:saucepanbowl
08
Waiting Time
00:08:11

Immediately cover each bowl tightly with an inverted plate (or bowl), and leave completely undisturbed without touching or shaking for 4 minutes until the residual heat sets the milk into a solid pudding.

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Watch out

Never bump, shake, or move the bowls while setting

any disturbance interrupts the enzyme coagulation process and leaves the milk liquid

Tools:plate
09
Active Cooking
00:08:52

After 4 minutes, carefully lift the lid straight up to reveal the smooth, set pudding; test by resting a clean spoon flat on the surface—if the spoon floats steadily without sinking and the pudding stays firm when tilted, it is a perfect success, ready to serve warm or chilled.

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Watch out

Lift the lid straight up horizontally to prevent condensed steam droplets on the underside from falling onto the pudding and spoiling its smooth surface.

Tools:spoon

groceryAll Ingredients

Pure Whole Fresh Milk400 ml
Small Yellow Ginger (or Old Ginger)80 g

blenderAll Tools Needed

graterbowlsaucepanmicrowavespoonplate