Steamed Ginger Milk Pudding

by Angie Liew
Steamed Ginger Milk Pudding

 

Steamed ginger milk pudding, a ginger-infused sweet custardy milk pudding is a delicious traditional Chinese dessert that is very easy to prepare and is extremely comforting, healthy and nourishing. The strong aroma of ginger makes this silky milk custard so warm and appealing. This silky dessert, known as 姜汁炖鲜奶 is commonly found in eateries in Hong Kong. It’s just the perfect dessert after any meal anytime of the day, served hot or chilled.

 

Steamed Ginger Milk Pudding

 

Steamed Ginger Milk Pudding

 

Steamed Ginger Milk Pudding

Steamed Ginger Milk Pudding

Steamed Ginger Milk Pudding

Recipe by Huang Kitchen, Angie Liew
Steamed ginger milk pudding is such a simple and delicious chinese dessert. When properly steamed, this sweet and spicy pudding should have a silky texture resembling soft beancurd just like the savory version of steamed egg.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3 bowls

Ingredients

  • 4 egg whites, room temperature
  • 450 ml fresh milk
  • 2 tbsp sugar
  • 1/8 tsp salt
  • 2 tbsp ginger juice, old ginger (50g)

    Instructions

    • Steamed Ginger Milk Pudding
      To make this pudding, first prepare all ingredients needed.
    • Steamed Ginger Milk Pudding
      Skinned, grate to express ginger juice from ginger. Separate the eggs for egg whites.
    • Steamed Ginger Milk Pudding
      Using an egg separator, separate the egg yolks from the egg whites. Retain egg whites and keep the yolks for other use.
    • Steamed Ginger Milk Pudding
      To express ginger juice, first scrape the edge of a metal spoon against the ginger to peel off the skin.
    • Steamed Ginger Milk Pudding
      Then grate the ginger with the finest grater you have.
    • Steamed Ginger Milk Pudding
      Gather the ginger pulp in a small pile in a bowl. Use a spatula, press the pulp against the bowl.
    • Steamed Ginger Milk Pudding
      Using a fine mesh strainer set over a bowl or jar, strain the ginger juice into the container. And we're done with the juice!
    • Steamed Ginger Milk Pudding
      To make the pudding, first pour the egg whites into a large measuring cup or container.
    • Steamed Ginger Milk Pudding
      Add in sugar.
    • Steamed Ginger Milk Pudding
      Followed by the pinch of salt.
    • Steamed Ginger Milk Pudding
      Using a wire whisk, mix to dissolve sugar and salt in the egg whites.
    • Steamed Ginger Milk Pudding
      Then slowly add in the fresh milk.
    • Steamed Ginger Milk Pudding
      With the same wire whisk, mix everything together.
    • Steamed Ginger Milk Pudding
      Using a strainer, strain the milk mixture into a clean container to remove the air bubbles.
    • Steamed Ginger Milk Pudding
      Then add in the freshly squeezed ginger juice.
    • Steamed Ginger Milk Pudding
      Mix well the ginger juice with the milk and egg mixture.
    • Steamed Ginger Milk Pudding
      Put a steaming bowl on a scale and pour the ginger milk mixture into it using the strainer.
    • Steamed Ginger Milk Pudding
      Divide the ginger milk mixture evenly into the bowls.
    • Steamed Ginger Milk Pudding
      Skim off any air bubbles on the top of milk, if any.
    • Steamed Ginger Milk Pudding
      Cling wrap tightly each bowl of ginger milk mixture.
    • Steamed Ginger Milk Pudding
      Prepare the steamer by boiling some water in a wok. Place a plate with holes to allow steam to pass in the wok.
    • Steamed Ginger Milk Pudding
      Carefully and gently place the wrapped bowls into the steamer over the boiling water.
    • Steamed Ginger Milk Pudding
      Cover and steam over medium low heat for 15 minutes. And we're done!
    • Steamed Ginger Milk Pudding
      Traditionally, these are served hot. But they taste equally good chilled.
    • Steamed Ginger Milk Pudding
      To serve the pudding cold, let rest to room temperature. Then cover with cling wrap and chill in refrigerator.

Enjoy!

Notes

Steamed Ginger Milk Pudding
Squeeze extra ginger juice and let it settle. Scoop up the top of juice leaving behind the white powdery sediment at the bottom as it can make the pudding tastes tough.
Choose mature or old gingers for this recipe (not young gingers) as it is the juice from old ginger that contain a starchy content for curding the milk.
Covering the bowls tightly with cling wrap when steaming prevents water from dripping onto the surface of milk mixture. Hence this helps to produce very smooth custard.

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