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.
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.