Super soft and wobbly milk ginger milk pudding made with only three ingredients. There is no agar agar or gelatin used in this pudding. The ginger works its magic to give you this amazing super soft pudding. All the tips you need to make this successfully at home.
Leave the skin on the ginger until when you are ready to use them to make this dessert. Give it a rinse with water to get rid of any impurities. Peel the skin off. Peel the skin off using a spoon is easier to get into the nook and cranny. Use a grater to grate the ginger.
If you double the recipe, you can use a blender or a food processor to grate the ginger. Just make sure it's fine enough so you can squeeze out the juice. I pulse it several times to avoid overheating the ginger during blending as we don't want to destroy the enzyme in the ginger
Use a cheesecloth or a strainer to squeeze the ginger juice out as much as you can. Try to use the juice within 20 minutes after squeezing. The enzyme in the juice has a short half-life
Prepare two small bowls. Like Chinese rice bowl or ramekins or something similar. Give the ginger juice a really good stir as the starch tends to settle at the bottom. Scoop about 15 ml of ginger juice (about 1 tablespoon) into each bowl
Heat up the milk:
Put the milk, sugar, and milk powder in a saucepan. Whisk them to combine. Turn the heat over to medium-low heat. Heat it up until it reaches 75 Celcius (by the time we pour it into the milk the temperature would have dropped to around 70 C or slightly lower, which is the temperature we are aiming for)
The milk should not come to a boil and should not form a skin. If it boils, the protein casein may get destroyed by the high heat. If skin is formed, most likely the pudding will not set because most of the protein is trapped in the skin. Unless you use skim milk, which has no fat and skin is less likely to form. So, stir the milk and heat it up slowly to prevent skin from forming
Pour milk into the bowl:
Quickly stir the ginger juice in the bowl and then stop stirring and pour half of the milk mixture into the bowl at a height and at one go, you don't need to be too gentle here. This will naturally "stir" the juice and the milk to combine them. Once the milk is in, DO NOT stir them or even move the bowl at all. You need to let them sit for 10-15 minutes undisturbed (10 minutes works for me). If you stir, this will break the coagulation process
After 10 minutes:
You can check if it is done or not by very gently placing a small spoon (not too heavy) on top of the pudding. If it doesn't sink, you have successfully made a ginger milk pudding. If it sinks, well, you can try again next time. The texture is very soft and wobbly. It's almost borderline between liquid and pudding. So don't be surprised by how soft it is. That's the way it is
Pay attention to the notes I have written in the post above. This is a simple recipe but very finicky and requires the right conditions for the reactions to happen. Many people have to try it several rounds to get it right (including myself!). So don't get discouraged if it doesn't happen for you in the first round
Serving:
Serve immediately while it's still warm. Consume it after it's freshly made is the best. You can keep it in the fridge for few hours and it holds up pretty well but will start to separate the longer you keep them