Friday, 5 July 2013

Ginger Milk Pudding (姜汁撞奶)

During May/July 2010, I was busy experimenting Ginger Milk Pudding (姜汁撞奶).  It was a big hype back then to succeed in creating this Ginger Milk Pudding in Singapore.  Of course I had my fair share of disappointment.

My favourite stall comes from Hong Kong and I will never fail to get my servings whenever I am there.  There will be times that it was a daily dose throughout my stay.   I know, nothing is good if excessive.  

Personally I find those that are available here lack the taste as well as the consistency.

Thus when I found out that Little Thumbs Up theme is Ginger, I knew straight away that I will have to revisit this recipe.

Who knows after 3 years, there might be new discovery for this mysterious dessert that doesn't need any solidifying agent to set the milk.  

Theory was that you needed old ginger to make this works because old ginger has this starch (after you extract the juice) that is able to gel the milk into solid or pudding stage.

So once again, I am attempting two recipes here.  

One is commonly found on the web and the other by Kitchen Tigress who used quite a fair amount of ginger juice.

On the web:

Verdict: It passed the spoon holding test.  

Texture wise is smooth.  The taste is really yummy.  

Kitchen Tigress:
Verdict: It passed the spoon holding test as well.

Texture wise is a little watery and there was a hint of bitterness.  I am not sure whether this is due to the large amount of ginger juice used.

I have tried three ways of abstracting ginger juice by grating, by using a microplane and by using mortar and pestle to pound out the juice.

In the end, I feel that pounding works best in extracting the juice though it is a little more work on slicing and dicing.

Also that I find that it sets much better after chilling for a few hours.

Overall, I prefer the following recipe. 

What you need:
Makes 4 servings

1 litre of fresh milk
8 tsp of sugar
8 tsp of old ginger juice


Deskinned ginger with a knife using scrapping method.  Sliced and diced ginger to as small as possible.  Using a mortar and pestle, pound it and extract juice.  Measure out 2 tsp per serving in a bowl.  Set aside.

Place fresh milk into a pot and turned off heat once you see bubbles at the side of the pot.

Put sugar into a measuring jar and pour in hot milk over it.

Using a thermometer, once it hit 70 deg C, immediately pour into the bowl at a height of 10cm to ensure even distribution of the ginger juice and milk.  DO NOT STIR.

Let it sit till cool and chill in the fridge.

Serve cold.  

Anyway, you can't get enough of this good stuff.  

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.   Hosted by Chef and Sommelier.


  1. Edith, I've tried this before, the taste was very yummy but I failed the test :D Must try again this time. Thanks for sharing :)

  2. Ann, I believe the temperature of the milk is very impt and also need to stir the ginger juice before adding milk. My previous attempts also not very gd but this time, I used a temp and it yield a much better result.

  3. Edith, I saw this recipe at Kitchen Tigress place, but not sure whether it will really work out. Thanks for sharing yours!

    1. Well Tze, you can try and see whether you like it. To each its own.

  4. Hi Edith, I tried this dessert before also. My family likes it very much. I hope u don't mind me sharing the recipe here with u, you can try it again if u wan cos this always works for me:

  5. Good afternoon Ms Edith
    I was following your Precious Moment blog and glad now to find you at this blog!.
    Will be seeing you- your blog, I mean,
    Have a Blessed weekend

    1. Hi Elaine, thanks for supporting my blog. You have a great weekend too.

  6. I was thinking to make this again, I failed the test in yr2010 too, I blamed i don't own a thermometer last time. This time I have a thermometer, I am going to try this out again. Thanks for sharing.

    1. Sonia, I think the last time, the temp was on the range of 80 deg but I have read that the ideal is 70. So play around with it.

  7. ivy sew http://simplybeautifulhealthyliving.blogspot.com5 July 2013 at 15:51

    I tried this last year but failed. After that, never want to try. However now looking at your pictures, I think I would give this another try :) Thanks for sharing...

    1. Hi Ivy, give it another go if you like this dessert.

  8. hi Edith, I love to try this yummy dessert but I dun have thermometer
    do u think judging it to lukewarm will be good enough?
    thks :)

    1. Alice, the last time I experiment with it I didn't use thermometer and only gaudge by feel. I believe 70 deg is more than lukewarm. Then again my tolerance of heat might not be as good.

  9. i did this before too and to me, it just looks like magic to see how the pudding set without using any coagulant .

  10. Hi Edith! Thanks for linking this recipe to the LTU!

    I love this dessert and your blog!

  11. Hi Edith,

    Do not play play with Kitchen Tigress... Nice to know that this Kitchen Tigress recipe works!

    I think my Singapore folks will love this. Hope to find time to cook for them when I'm back for holidays.


    1. KT is very good at her work but my preference is still the one that is avail widely over the net.

  12. Hi Edith,
    So happy i found your blog. I have been wondering where can i find you after Precious Moment. I only reliaze now Rumbling Tummy is you..I miss you..hahaha
    Sorry for late visit.

    Thanks for linking this wondeful dessert to LTU.
    This dessert is new to me..:p
    I like to give this a go. Is thermometer a must for the dessert? :D

    1. Thanks for dropping by Mui Mui and leaving a comment. Indeed very motivating. I find that with a thermometer it is more accurage.

  13. Hi Edith,
    Pop by to visit your Ginger Milk Pudding. You tried 2 recipes and all survived the spoon holding tests. Yeah looked soft and yummy. The recipe I tried needs to cover the bowl with a plate. The curd set within 15 minutes. Perhaps this is also an imp process other than the precise milk temperature? !


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