This dessert is typical of China. My partner adores it. I want to share this recipe with you that my dad taught me.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 7 mins |
| Total Time: | 22 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 (2 inch) piece fresh ginger root, at room temperature
- 1 cup whole milk
- 2 ½ teaspoons white sugar, or more to taste
Instructions
- Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
- Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 99 mg |
| Sugars | 22 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Mine did not set up. I have sweet spicy milk. I used firm fresh ginger and whole milk. I understand there is an enzyme in fresh ginger juice that sets milk, much like an egg binds the milk protein to set a traditional western custard. No idea what went wrong.
It didn’t set up for me. I ended up with sweet ginger flavored milk. I added some cornstarch and tried to thicken it that way and that barely set up either. I don’t know what went wrong.
This was wonderful! A friend of my came back from China and showed me pictures of this interesting dessert she tried while there. I was very curious about it and was so happy when I found this recipe. I made it several times and found that letting it sit for just a minute or two worked best for me. Any longer and the whey started to separate. It’s a soft custard with a fairly strong ginger taste and a bit of sweetness . The ginger made my mouth and throat nice and warm. I made it for several friends and they really enjoyed it. Thank you so much for sharing this recipe. It was a lot of fun trying something new! I will definitely be making it many times over.