3 Ingredient Ginger Milk Pudding #shorts

Video Description

This classic Chinese dessert is called 姜汁撞奶 which literally translates to "ginger juice colliding with milk." With three ingredients only, milk is transformed into a silky pudding -- without using any eggs or starch. It's pretty much magic! Really, what's happening is there's a naturally occurring compound in ginger called zingipain. It's a protease, meaning that it denatures proteins. When zingipain encounters milk, it unravels the milk proteins, causing the milk to coagulate and thicken into a pudding-like consistency. For this reaction to occur correctly, the milk must be heated to 80C (175F) and then poured immediately. Then, do not disturb the bowls and wait 7 minutes. This time is crucial to allow the milk to coagulate properly. Brown sugar (either solid or in syrup form) is the classic topping for this dessert. I also like eating it with honey! Ingredients - 1 1/2 cups (360ml) milk (whole, skim, 1%, etc) - 2 tbsp sugar - 4” ginger (unpeeled) - Dark brown sugar or honey, for topping (optional) Equipment - 2 small serving bowls - Grater (fine or microplane) - Fine mesh sieve - Instant read thermometer 1. Finely grate ginger. Press through sieve to extract juice. Add 4 tsp ginger juice to each serving bowl. 2. In a small pot, combine milk and sugar. Heat over medium heat, stirring occasionally, until mixture reaches 80C (175F). If the milk exceeds temp, let it cool slightly back to 80C. Do not let milk boil. 3. When at 80C, immediately pour milk into serving bowls, dividing evenly between the two. Pour from a height so that the milk agitates the ginger juice and mixes evenly. Do not stir after pouring. This interferes with the coagulating process. 4. Let custard sit, undisturbed, for 7 minutes. 5. Top with brown sugar and eat while still warm! #chinesedessert #gingermilk #chinesefood #easydessertrecipe #chinesecooking