I recently made this traditional Chinese-style dessert, and I love how a few simple ingredients transform into a silky, soothing pudding with a warm ginger fragrance.
Why You’ll Love This Recipe
I love how this recipe uses just three ingredients yet gives me a delicate, custard-like dessert without eggs or gelatin. I enjoy how quickly it comes together, how comforting it tastes when served warm, and how the ginger adds both aroma and natural warmth. It’s one of the easiest desserts I make when I want something elegant with almost no effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup whole milk
1 to 1½ tablespoons granulated sugar
1 tablespoon fresh ginger juice (from mature ginger root)
optional: honey or osmanthus-infused honey for topping
Directions
I start by peeling and grating a piece of mature ginger. I squeeze the grated ginger through a fine strainer or clean cloth to extract 1 tablespoon of fresh ginger juice. I pour the ginger juice into my serving bowl.
In a small saucepan, I combine the milk and sugar over medium heat, stirring until the sugar dissolves. I heat the milk to 155–158°F (68–70°C), then remove it from the heat.
Holding the saucepan a few inches above the bowl (about 5 inches / 13 cm), I pour the hot milk directly onto the ginger juice so they mix properly.
I cover the bowl with a plate and leave it undisturbed for about 5 minutes until it sets into a soft pudding.
I enjoy it warm right away or chill it for a firmer, cooler version. I sometimes top it with a drizzle of honey.
Servings And Timing
Servings: 1
Prep time: 4 minutes
Cook time: 1 minute
Rest time: 5 minutes
Total time: about 10 minutes
Variations
I sometimes use skim milk, though I know the pudding sets looser and more watery this way.
I like topping it with osmanthus-infused honey when I want a floral aroma.
I can chill the pudding for a refreshing cold version.
If I have buffalo milk available, I use it for an even richer and more traditional texture because of its higher protein content.
Storage/Reheating
I find this dessert best enjoyed fresh and warm, but leftovers can be stored.
I refrigerate the pudding for up to 2 days.
To reheat, I warm the bowl gently by placing it in a hot water bath instead of microwaving, which helps keep the texture smooth.
FAQs
Why didn’t my ginger milk pudding set?
This usually happens if the ginger juice isn’t fresh or the milk wasn’t hot enough. Fresh ginger contains enzymes that help the milk coagulate, and the milk must be around 155–158°F (68–70°C).
What if my milk got too hot?
If the milk is hotter than needed, I let it cool for a moment or swirl the pan a few times before pouring it into the ginger juice so the enzymes remain active.
What happens if I add the milk while it’s too hot?
Milk that is too hot can weaken or destroy the enzymes needed to set the pudding, causing it to stay liquid or set only slightly.
Do I have to cover the bowl while it sets?
Covering helps prevent a skin from forming on top, but the pudding will still set even if it’s not covered.
Can I use powdered ginger?
No, powdered ginger won’t work because it doesn’t contain the active enzymes needed to set the milk. I always use fresh, mature ginger.
Conclusion
I love how simple yet impressive this dessert is. The warmth of the ginger and the silky texture make it feel comforting, light, and satisfying. I enjoy making it when I want something quick but special, and using fresh ginger always gives me the best result.
Ginger Milk Pudding is a traditional Chinese dessert made with just fresh ginger juice, milk, and sugar. It sets into a silky custard without any eggs or gelatin, offering a warm, soothing flavor that’s perfect for a light dessert or comforting treat.
Total Time:10 minutes
Yield:1 serving
Ingredients
1 cup whole milk
1 to 1½ tablespoons granulated sugar
1 tablespoon fresh ginger juice (from mature ginger root)
Optional: honey or osmanthus-infused honey for topping
Instructions
Peel and grate mature ginger, then strain to extract 1 tablespoon of juice. Pour into a serving bowl.
In a saucepan, combine milk and sugar. Heat over medium, stirring until sugar dissolves. Bring the milk to 155–158°F (68–70°C).
From about 5 inches (13 cm) above, pour the hot milk into the bowl with ginger juice to mix evenly.
Cover the bowl with a plate and let it sit undisturbed for 5 minutes until it sets.
Serve warm, or chill for a firmer texture. Optionally drizzle with honey before serving.
Notes
Use only fresh, mature ginger—powdered ginger won’t set the pudding.
Don’t overheat the milk—excess heat deactivates the ginger’s enzymes.
Buffalo milk creates a richer texture due to higher protein.
Refrigerate for up to 2 days; reheat gently using a hot water bath.
Optional toppings include osmanthus honey or a light sprinkle of brown sugar.
