[ Prep Time: 5 min | Cooking Time: 5 min | Serving: 1 ]
Ginger milk pudding is a popular Cantonese dessert. The protease in the ginger juice serves as the curdling agent by reacting with the milk protein to form a silky milk curd with a tofu like structure!
50 g Ginger (25 g Ginger juice)
200 mL Whole Fat Milk
40 g Condensed Milk
1. Grate the ginger (50 g) with the finest grater.
2. Transfer the grated ginger to a fine-mesh strainer and squeeze the juice out directly to the serving bowl.
3. Heat the milk (200 mL) and condensed milk (40 g) over medium heat to 80℃ with stirring.
4. Pour the milk into the serving bowl quickly.
5. Leave to set for 5 min and enjoy!
The optimal proteolytic activity of the ginger protease is about 70℃.
The addition of condensed milk increases the overall protein content which helps to produce a firmer milk curd.