Description
This traditional Chinese Ginger Milk Pudding is silky, delicate, and gently sweet with a warming hint of fresh ginger. Served warm or chilled, it is a simple yet elegant dessert made with just a few ingredients.
Ingredients
⅔ cup whole milk
1 tablespoon granulated sugar
1 tablespoon fresh ginger juice
1 tablespoon honey, optional
¾ teaspoon dried osmanthus tea, optional
Instructions
- Peel and finely grate the ginger, then squeeze the pulp through a fine mesh strainer or clean towel to collect the fresh ginger juice.
- Place 1 tablespoon of ginger juice into a small serving bowl and stir gently.
- Add the milk and sugar to a saucepan over medium heat, stirring until the sugar fully dissolves.
- Heat the milk to 155–158°F, then immediately remove it from the heat.
- Pour the hot milk into the bowl from about 5 inches above so the ginger juice mixes evenly with the milk.
- Cover the bowl with a flat plate and let it rest for about 5 minutes until softly set.
- If using the topping, briefly warm the honey and dried osmanthus tea together and spoon over the pudding.
- Serve warm or chill before serving for a cooler dessert.
Notes
Fresh ginger juice is essential for the pudding to set properly.
Whole milk creates the richest and silkiest texture.
Oat milk or soy milk may be used for a dairy-free version, though the texture may be softer.
Brown sugar can replace granulated sugar for a deeper caramel flavor.
Top with goji berries or toasted sesame seeds for added texture.
Store covered in the refrigerator for up to 2 days.
Reheat gently to avoid separating the pudding.
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 30 mg
