Ginger milk curd
Ginger milk curd, from above
VegGuangdong

Ginger milk curd

Hot milk poured into ginger juice sets into a silky pudding by magic. No eggs, no gelatin.

15 minTime
7 gProtein each
mildSpice
Kitchen magic2 chapters · 1 min read

Make it your way

Grandma's wayMilk set with fresh ginger juice.
The original
194kcalsame
7 gproteinsame
1 gfibresame
15minutessame

Geung zap zong naai, from Shunde.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Milk1⅔ cups full fat milk
Sugar2 tbsp
Ginger60 g old ginger, grated, for 2 tbsp juice

Method

4 steps
  1. 1Squeeze the grated ginger through a cloth to get 2 tbsp juice, and divide between two bowls. Let any starch settle, then stir again.
  2. 2Heat the milk with the sugar to 70 to 75 C, just steaming, not boiling.
  3. 3Pour the milk from a height into the bowls in one go. Do not stir.
  4. 4Leave untouched 5 to 10 minutes until set.
Serve it like this

Serve warm in the small bowls it set in, with a spoon, as soon as it holds a wobble.

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Make it a meal

What goes with Ginger milk curd: a bread or rice, a side, something to drink and something sweet.

A little snack Har gow75 min
A little snack Lo bak go120 min
To drink Yuenyeung15 min
To drink Hong Kong milk tea15 min
Something sweet Hong Kong egg tarts75 min
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