Three Ingredient Magic Ginger Pudding

I was quite amused when I came across this recipe awhile ago and wondered whether it would actually work.  So I kept it on my bucket list of recipes to try for a rainy day and forgot all about it.

Last week I came across it while clearing my house and since I had all the ingredients in my house decided to make it immediately.  The result was fascinating and I wanted to know more about it.  So I googled it and this is what I found. Pretty interesting, isn’t it?

Ginger milk curd

Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan Town, Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar.  All it takes is 5 minutes to set and you will have a simple, tasty, silky pudding.

Ginger milk is like a magic potion that warms the body, relieves aching muscles and joint pain or osteoarthritis, reduces an oily complexion, soothes a sore throat, boosts the immune system, protects the heart, prevents morning sickness, period pain, slows down the process of osteoporosis, protects the digestive system, beneficial for the respiratory system, burns fat, prevents cold, prevents dizziness and travel sickness.  Oh my goodness, this sounds like a paragon of all Magic Potions and it is in my kitchen to stay!

The Recipe:

150 ml fresh milk

Sugar candy to taste ( you can use sugar too) ( I used very little sugar)

2 inch piece of mature ginger or more to make 1 ½ tbsp. ginger juice

a pinch of cardamom and a pinch of grated ginger for garnishing ( optional)

Wash and scrape the ginger.  Grate into a bowl.  Squeeze through a strainer and measure 1 ½ tbsp. juice into a glass or porcelain bowl.  Heat the milk on a medium flame with the sugar or candy until bubbles begin to form around the edge.  Take off the stove.  Stir the ginger juice and quickly pour the hot milk from a height to ensure sufficient mixing.  Do NOT stir as this will interfere with the setting process.  Cover with lid and keep aside for 5 minutes.  Believe it or not your Magic Pudding will be ready to eat after 5 minutes.  To serve, garnish with grated ginger and a pinch of cardamom.  If you want it cold, refrigerate it.  I could not wait as I was truly astonished with the results.  Don’t be surprised when you find yourself licking the bowl.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.


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