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Ginger Milk Pudding

Warm milk naturally set into a silky pudding using an enzyme in fresh ginger juice — just three ingredients.
Print Recipe
Prep Time 10 minutes
Servings: 4
Course: Dessert
Cuisine: Chinese
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp fresh ginger juice from grated ginger, squeezed
  • 2 cups whole milk
  • 3 tbsp sugar

Equipment

  • 1 Saucepan
  • Small serving bowls

Method
 

  1. Step 1: Grate ginger and squeeze out about 2 tbsp of juice.
  2. Tip: Use fresh ginger — the setting enzyme weakens over time.
  3. Step 2: Divide the ginger juice among small serving bowls.
  4. Step 3: Heat milk with sugar to about 175°F (80°C), not boiling.
  5. Step 4: Pour the warm milk quickly into each bowl, without stirring.
  6. Tip: Don't stir — disturbing the mixture can prevent it from setting.
  7. Step 5: Let sit undisturbed for 10 to 15 minutes, until set.
  8. Step 6: Serve slightly warm or chilled.

Notes

Let the pudding rest undisturbed for the full resting time — moving it too soon can break the set.