Steamed ginger milk pudding, a ginger-infused sweet custardy milk pudding is a delicious traditional Chinese dessert that is very easy to prepare and is extremely comforting, healthy and nourishing. The strong aroma of ginger makes this silky milk custard so warm and appealing. It’s the perfect no-bake summer dessert especially when served chilled and can be prepared in just minutes.
4 egg whites, room temperature
450 ml fresh milk
2 tbsp sugar
1/8 tsp salt
2 tbsp ginger juice, use old ginger (50g)
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Step 1: To Make This Pudding, First Prepare All Ingredients Needed.
Use old or mature fresh ginger for this dessert. Choose ginger that are firm, hard, has no dark blemishes with unwrinkled skin and have a strong gingery aroma. Choose large ginger as the larger it is, the older it is, the more fibrous it is and more strong tasting it is and when cut into it, should be a pale yellow colour.
Ginger will keep for a few weeks in the refrigerator. Simply wrap with a dry cloth or paper towel and place in an open plastic bag in the refrigerator.
For best result, use fresh and quality full cream milk as this natural custard pudding is only as good as the quality of milk added.
Use room temperature grade A eggs.
Amount of sugar added can be adjusted to suit individual's taste. A pinch of salt is added just to bring all the flavours together.
Step 2: Using an Egg Separator, Separate the Egg Yolks From the Egg Whites. Retain Egg Whites and Keep the Yolks for Other Use.
When separating egg yolks from the whites, always use COLD eggs. When they're cold, the yolks and whites hold their shape better and separate more easily. After separating, let them warm to room temperature in separate bowls before use.
Keep the leftover egg yolks for other uses. To store the egg yolks, simply place them in an airtight container, cover with a thin layer of water and refrigerate for up to 2 days.
Step 3: To Express Ginger Juice, First Scrape the Edge of a Metal Spoon Against the Ginger to Peel Off the Skin.
To peel ginger, you can use the back of a knife to remove the skin. If you're not comfortable with a knife, then use a spoon with a thin edge to scape away the skin. This way, you will waste the least amount of ginger. Furthermore, the ginger's most tender portion is right below the peel, so be sure not to slice that off when using a knife to peel.
Step 4: Then Grate the Ginger With the Finest Grater You Have.
Use a grater that has the finest holes for this purpose.
Step 5: Gather the Ginger Pulp in a Small Pile in a Bowl. Use a Spatula, Press the Pulp Against the Bowl.
There are many ways of getting ginger juice. You can also grate the ginger on the large side of a box grater and then pressing it in a citrus squeezer. Otherwise, you can also just squeeze with your hand.
Step 6: Using a Fine Mesh Filter Set Over a Bowl or Jar, Strain the Ginger Juice Into the Container.
Straining with a filter is to make sure the juice is free of the ginger pulp.
Step 7: Let the Ginger Juice Settle for 10 Minutes. Scoop the Top of Ginger Juice.
Squeeze extra ginger juice and let it settle for 10 minutes. Then scoop up only the top of juice leaving behind the white powdery sediment at the bottom as it can make the pudding tastes tough.
You can keep the extra fresh, unpasteurised ginger juice for at most 2 days when stored in an airtight container in the refrigerator. For easy preservation, you can pour the leftover ginger juice in an ice-cube tray and pack it in a freezer bag. This way, ginger juice can be kept indefinitely, in the freezer.
Step 8: To Make the Pudding, First Pour the Egg Whites Into a Large Measuring Cup or Container.
Egg whites is a good and natural coagulator. Beat the egg whites with a fork without creating too much bubbles. Egg whites add light, airy texture to this custard dessert. Use room temperature egg whites.
Step 9: Add in Sugar and Pinch of Salt.
Sugar sweetens and enhances the smoothness and flavour of this custard pudding. Just a tiny pinch of salt to bring all the flavours together.
Step 10: Using a Wire Whisk, Mix to Dissolve Sugar and Salt in the Egg Whites.
Mix well but lightly to combine sugar and salt to the egg whites. This is to avoid creating too many bubbles.
Step 11: Then Slowly Add in the Fresh Milk.
The make or break in the making of this pudding lies essentially in the milk. The milk used must be high in protein. Ideally, use full fat, full cream milk packed with milk proteins for best results.
Step 12: With the Same Wire Whisk, Stir and Mix Everything Together.
Stir gently and try not to beat too hard to avoid creating too many bubbles in the milk mixture. Keep stirring until the sugar and salt have dissolved and the mixture does not feel grainy.
Step 13: Using a Sieve, Strain the Milk Mixture Into a Clean Container to Remove the Air Bubbles.
Sieve the mixture once or twice to remove air bubbles and overly thick parts of egg whites. Use a very fine sieve to make sure the air bubbles will be removed.
Step 14: Then Add in the Freshly Squeezed Ginger Juice.
Essentially what is required from the ginger are the enzymes to coagulate the milk proteins to from curds. The more milk proteins there is in the milk and the more enzymes from the ginger, the more curds will result and the firmer the ginger milk pudding will be.
Step 15: Mix Well the Ginger Juice With the Milk and Egg Mixture.
Again, mix lightly to avoid creating too much air bubbles.
Step 16: Put a Steaming Bowl on a Scale and Pour the Ginger Milk Mixture Into It Using the Strainer.
Using a scale will ensure all the bowls are filled evenly. Fill only to 2/3 full for each bowl.
Step 17: Divide the Ginger Milk Mixture Evenly Into the Bowls.
This will ensure the milk pudding to cook evenly in the steamer.
Step 18: Skim Off Any Air Bubbles on the Top of Milk, If Any.
This is to make sure a smooth and silky surface for the ginger milk pudding.
Step 19: Cling Wrap Tightly Each Bowl of Ginger Milk Mixture.
You can also cover with aluminium foil. Covering the bowls with cling wraps or aluminium foils will prevent water from dripping onto the surface of ginger milk mixture when steaming and this helps to produce very smooth and silky custard.
Step 20: Prepare the Steamer by Boiling Some Water in a Wok. Place a Plate With Holes to Allow Steam to Pass in the Wok.
Boil some water in a wok over high heat. Then place a steaming plate with holes over the simmering water.
Step 21: Carefully and Gently Place the Wrapped Bowls Into the Steamer Over the Boiling Water.
The water must be boiling before you place the bowls of ginger milk pudding to steam in the steamer.
Step 22: Cover and Steam Over Medium Low Heat for 15 Minutes. and We're Done!
Cover and turn the heat to a gentle simmer and steam gently until the custard becomes similar to a jelly pudding and has a wobbly juggle when you gently shake the bowl. Check to see the progress after 10 minutes of steaming and then every couple of minutes thereafter to prevent the custard from overcooking. Over steaming the custard can cause the texture to be less silky and smooth.
Turn off the heat. Do not remove the lid and let the ginger milk pudding stay in the wok for 5 to 10 minutes before removing them.
Step 23: Remove the Cling Wrap As Soon As It Is Done. Serve Immediately.
Traditionally, these are served warm. But they taste equally good chilled.
Step 24: These Pudding Taste Equally Good Chilled.
To serve these cold, let warm to room temperature. Then cover with cling wrap and carefully place the bowls in the refrigerator to chill for an hour or more for a cold refreshing dessert.
Firmness and smoothness depend on the types of milk and ginger used.
In general, the older the ginger, the firmer the pudding. It is believed that enzymes in mature ginger will cause protein in milk to curdle. Young ginger does not set very well (less enzymes) so the pudding becomes very watery and loose.
If you want the pudding to be as firm as possible, then don't add any sugar to the milk. Instead, just drizzle some sugar syrup on the top off pudding when set.
You can adjust the amount of ginger juice and sugar to your own liking.
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