Introduction: Ginger Milk Pudding With Coconut and Mango Garnish

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Ginger milk pudding is a yummy traditional dessert from Southern China. I think it tastes wonderful with mango and coconut but it is equally amazing by itself. This recipe may not turn out your first time but don't get discouraged, it just takes a matter of practice to get the right amount of ginger to milk ratio, the milk temperature correct, and making sure it's not stirred or knocked into after it's mixed together for at least 8 minutes. 

Step 1: Ingredients and Ginger Prep

This recipe will take a bit of practice to get exactly the right ratio of ginger, sweetener, and milk for preference and bowl size. For the ginger it's best to buy older mature ginger because it has more of the the starchy milk curdling agent needed to make pudding. To get ginger juice I first cut a small chunk from an old large piece of ginger, the small strings or beards inside are a good sign for this recipe, and then scraped off all the skin with a spoon. Then I just sent it through a juicer but you can also grate the ginger and press it in a fine mesh strainer. For a few teaspoons of ginger juice you need about a small spoon size piece of ginger. 

Makes one regular bowl or two small teacup servings:

1/2 cup whole milk
           (I only had 2% for this try but it would probably have turned out better with whole)
1 Tablespoon honey
           (sugar and agave also work, adjust amount to your preference)
1 teaspoon ginger juice
          (If you like strong ginger flavor use more, but be warned old ginger already has a more intense flavor than when using young ginger)
Optional: garnish with small mango chunks (I used half a mango and ate the other half) and shredded coconut; the mango helps tame the spicy ginger and the coconut adds some texture

Step 2: Heating Up the Milk and Making Pudding!

I chose to heat up the milk and honey in a saucepan over medium/low heat stirring frequently, you can also use the microwave for about a minute and a half. The milk should reach between 140-170 0F on a kitchen thermometer; it will bubble and be warm to the touch but not so hot it burns you. While the milk is warming up I measured out the ginger juice into the serving bowls. For a medium size bowl I used about a teaspoon and for a small teacup I used half a teaspoon. When the sweetened milk mixture reaches the right temperature give the ginger juice in the serving bowl a stir and then pour the hot milk from a few inches above the bowl. For small teacups use 1/4 cup of the hot milk mixture in each cup. It is very important NOT to stir or even move the bowl once the milk and ginger have been mixed for about 8 to 10 minutes.

Step 3: Garnish and Enjoy

If all goes well your ginger milk mix should curdle into a pudding texture and then it is safe to top it with small fresh mango chucks and shredded coconut. Mine turned out a bit soupy but tasted delicious nonetheless. I think this may have been due to the fact I only had 2% milk instead of whole, or it might need more ginger juice. Once I try the recipe out a few more times I'll update on my success. Hopefully I have inspired you to try making this unique and healthy Chinese dessert as well :) Please leave comments on your success if you do! The following two websites are where I found my information but the recipe was my own mix of what both sites said along with my own idea for a garnish on top.

I made some Celestial Seasonings peach cool brew ice tea and it paired with the warm ginger milk pudding beautifully. Thanks for reading my first recipe-ible and hope you enjoyed my Chinese tea party because I certainly did!

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