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.
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: No-Bake
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg
