HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
@@quynhhuynh3776 Fresh ginger, something about the enzymes in fresh ginger juice. It won't work if you get the fresh juice and let it sit for more than 30 min on counter.
BTW - USE OLD GINGER. young ginger that is still a little pink and has green shoots are YOUNG ginger that you cause you to fail. We want FRESHLY squeezed juice from grated OLD ginger. The juice must be grated from room temperature ginger and unrefridgerated juice. I have tried to make this pudding with refridgerated ginger juice I squeezed out from a few hours ago and it failed to curdle. The juice MUST come from an old ginger root (looks like dusty and dry) and must be used immediately after juice extraction. The juice itself cannot be stored or else it will lose its curdling effect. I can curdle it in metal bowls using slightly higher temperature milk than when I tried it with a glass bowl. If you decide to use glass/ceramic bowls, use slightly less heat. 72 - 75 C for metal 70 - 72 C for ceramic. I have made ginger milk pudding way before I watched this video so I know what I am talking about. Young ginger juice will NOT work. Freshly squeeze juice from an OLD ginger will work effectively.
Thank you, I tried this earlier today with the youngest, freshest rhizomes I had, I guess that's why it didn't solidify! I will try again with some old ginger I have sitting around the kitchen instead of harvesting it fresh!
Thank you for the tip...question..what is optimal method of storing store bought ginger Root? Refrigerate or leave out? And how does one age ginger root?
@@anthonywyattStylist how? It's a way of tea making thats been used for generations around the world, especially in India, with it being one of the best ways of experiencing great tea. Curb your assumptions buddy.
@@anthonywyattStylist the fact is she/he just shared a recipe. Only you feel it's a move of control. It's literally a friendly way of talking. Curb your assumptions buddy, youre accusing with no logic or observation.
I'm obsessed with your cooking. 2 recipes from your cooking channel I cooked this weekend ( grilled eggplant salad & underwater chicken recipe ) OMG it was so good! Thank you so much!
OMG! I had this waaay back when I used to live with my Chinese friends at university and then completely forgot about it! Thanks for reminding me of it. By the way, the enzyme that causes the denaturation of the milk protein is ginger protease.
Here's a bit of trivia - in Chinese, the dessert is called 薑汁撞奶 which translates to "ginger juice bumps milk" (the "bump" can also be "hit", "strike, "run into" or similar meanings). I guess there certainly is some "collision" between the enzymes and protein going on in there! Traditionally, water buffalo milk is used, but regular milk is also commonly substituted. I think it's a wonderful food science experiment to carry out at home, with quick results!
Thank you for sharing. It is good to know that adding evaporate milk helps setting the pudding. Would the temperature the key? It has to be warm enough to activate the enzymes but not too hot to kill them.
You can actually use soy milk, in my country we have similar dish like this. Iguess they add extra coagulants to make it curd. It is called kembang tahu here, but internationally it’s known as douhua.
I realised my thermometer had broke just when I was about to make this, but I used my trusty finger to check the milk's temperature and it worked! :D Really nice on a cold Swedish December morning. Also, they didn't have evaporated milk at my store this time so I used condensed milk and just skipped the sugar.
Hi Pai Just discovered your cooking channel and am now subscribed. I've made this ginger milk custard but from a TV cooking program but the recipe I tried did not add the evaporated milk.So tq for the tip. I also discovered that not all ginger have sufficient starch to make the milk curdle. Most suitable during the cold rainy days cause the ginger will warm the body....yum
I subtitute the sugar with condensed sweet milk. And also, you can make a chinese ginger oil sauce with the leftover ginger! Just heat up some natural flavored oil. Put the leftover ginger in a heatproof bowl, add some optional scallion and a pinch of salt. Pour your hot oil on to it all. Voila! You have a beautiful faux hainanese dipping sauce. DELICIOUS!
That is definitely "ginger juice bumps milk". I first tasted that in Macao it was sooooooooooooooooo good!!! Thanks for the recipe now we all can eat it whenever we want...
I found out the hard way that ginger curdles milk while trying to make ginger flavored crème-brûlée. The flavor was good but the texture ended up really coarse. Now I will test it with your recipe: chill it, add brown sugar and flame the top :-) (the heat might dissolve it, but I will try...)
In Chinese it is called 羗汁撞奶， meaning the ginger juice collides with milk. At the right temperature, the milk would solidify. Neat eh? Ancient Chinese secret!!!
Traditionally, buffalo milk is used due to its higher protein compared to whole milk, which makes it firmer. You could also add milk powder for that purpose.
In India, people who have cows in their homes do something like this. It is called Seem Paal (paal-milk) in Tamil. The milk after a cow delivers a calf will be so rich in nutrients and fats for 3-4 days. When you add sugar or jaggery and boil it, it will curdle into thick cakes. There are many variations in this. Milk pudding made from Ginger and jaggery is my favourite. I think you can't do this snack in Canada or in the States.
Is there a name for the type of little bowl she puts the ginger juice in? I can find a few that are that small for dips and stuff, but none of them have a pouring lip, and the closest thing that does looks more like a cup than a bowl...
BTW, in Malaysia, the evaporated milk (or at least the most famous brand, "Carnation") contains "palm olein" amongst other things. Silly me, I though evaporated milk should contain, er, just milk that's concentrated? Only saw this when I scrutinised the label - lax labelling laws, if you ask me! So, the addition of that funny evaporated milk ruined the first attempt. The second with just plain whole milk and "old ginger" juice was great. Nice and wobbly, a soothing treat. In Malaysia, we have a special extra-flavoursome ginger called "Bentong Ginger" which commands a premium pricing - the flavour is very aromatic, zingy and spicy, so it makes the dessert even more special!
Im proud to say that this is from Guangdong which is the province my grandparents are from! The food in guangdong is much better in my opinon than most of china.
Pai, Pai dear, thank q !! Jz made 2 bowls of this divine-milky-velvety-goodness exactly your way. Adding that bit of evaporated milk does intensify the creaminess. Easiest dessert recipe by far and super yummmmm! Some ginger bits fell into the squeezed juice and added a delightful extra zing to the milk pudding. Those steamed milk shops in Hong Kong & Macau have been super ripping people off man !
Hi Song! FYI if you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
More questions :). I did this today, with just milk. It worked, but there seemed to be a separation, there is a clear fluid there too, but is that normal? Btw this was super yummy!
Hey Pai, I tried this recipe with the ginger I got from a Japanese supermarket. The "fingers" on the ginger are a lot skinner than yours in the video and very fibrous with tougher skin. I'm wondering if the variety I got is considered the more "mature" ginger while yours is more of a "young" ginger. My result curdled just fine, but the flavor was very pungent in spiciness and bitterness. Any thoughts?
I could just be a different variety of ginger, you definitely want mature ginger for this recipe. If it's too bitter, I would add a little more sugar and maybe less ginger?
@Pailin's Kitchen - Have you experimented with flavouring it? before or after it settles? This is such a cool recipe! As you say in you video, I couldn't wait to try it, once I saw the video. I'll most definitely be making this for guests sometime. I feel like it would be good with lime juice or cardemom. I'm gonna test if it's possible to add it to the pudding prior to it actually becoming pudding.
Well... Now I know what to do for my next experiments!! :-) Maybe a clear kind of lime glaze would be good. And then cardemom for a christmas version :-) I tried it with cinnamon sugar. Was pretty good. Sort of an asian take on the traditional scnadinavian christmas rice pudding.
Hello Pai! I used 2 tsp of fresh ginger juice and my pudding was super super spicy! And we are used to Korean food so we eat really spicy all the time. Is it supposed to be that spicy or did we just have super potent ginger ?
I've been looking for this recipe for the longest time. Thank you so much. So I have a question...when preparing the ginger, once the ginger juice separates from the ginger, can you use just only the ginger juice or do you need that starch in the bottom to help activate the milk?
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Hi
Pailin's Kitchen does bottled minced ginger or bottle organic ginger juice work? Or it need to be fresh ginger?
@@quynhhuynh3776 Fresh ginger, something about the enzymes in fresh ginger juice. It won't work if you get the fresh juice and let it sit for more than 30 min on counter.
Whats Its importante for this bed or pene
Can I make it with whole milk?
Who’s here after watching Emmys video?
I think Emmy’s ginger (😂) is too transparent and contains less starch and she didn’t stir juice
emmy should do a collab with her and do it together :D
@@el_senor_xan indeed, they should do a collab XD
LOL Yep
And maybe her ginger was too fresh. Everyone seems to say to use the juice from older ginger thats been sitting out
This came up as soon as I watched emmys video haha
Me too lol
Mine was delayed ☹️
Same here! Lol
* trombone music*
I too came after watching Emmy! I had to see what she was attempting!
BTW - USE OLD GINGER. young ginger that is still a little pink and has green shoots are YOUNG ginger that you cause you to fail. We want FRESHLY squeezed juice from grated OLD ginger. The juice must be grated from room temperature ginger and unrefridgerated juice. I have tried to make this pudding with refridgerated ginger juice I squeezed out from a few hours ago and it failed to curdle. The juice MUST come from an old ginger root (looks like dusty and dry) and must be used immediately after juice extraction. The juice itself cannot be stored or else it will lose its curdling effect.
I can curdle it in metal bowls using slightly higher temperature milk than when I tried it with a glass bowl.
If you decide to use glass/ceramic bowls, use slightly less heat.
72 - 75 C for metal
70 - 72 C for ceramic.
I have made ginger milk pudding way before I watched this video so I know what I am talking about.
Young ginger juice will NOT work. Freshly squeeze juice from an OLD ginger will work effectively.
Thanks for your information
Thank you, I tried this earlier today with the youngest, freshest rhizomes I had, I guess that's why it didn't solidify!
I will try again with some old ginger I have sitting around the kitchen instead of harvesting it fresh!
Thank you for the tip...question..what is optimal method of storing store bought ginger Root? Refrigerate or leave out? And how does one age ginger root?
Can I use young ginger?
@@smoll.miniatures no, old ginger
FYI don’t throw away the grated ginger! Spread it out to dry and it makes a great ginger tea!
I put it in a tumbler and add hot water hehe
Dont you mean suggestion? You sound like a know it all control freak
@@anthonywyattStylist how?
It's a way of tea making thats been used for generations around the world, especially in India, with it being one of the best ways of experiencing great tea.
Curb your assumptions buddy.
And he does sound like a know it a control freak pos thats not an assumption thats a Fact
@@anthonywyattStylist the fact is she/he just shared a recipe.
Only you feel it's a move of control.
It's literally a friendly way of talking.
Curb your assumptions buddy, youre accusing with no logic or observation.
Who’s here after watching Emmyfromjapan?
Saaaaammmeee 😂
Just Emmymade now I believe
@emmymade I think you did it right! Hers had the same soft texture yours seemed to have.
Can someone tag Emmy? Hahaha I felt bad for her not getting it done after multiple tries.
I'm obsessed with your cooking. 2 recipes from your cooking channel I cooked this weekend ( grilled eggplant salad & underwater chicken recipe ) OMG it was so good! Thank you so much!
OMG! I had this waaay back when I used to live with my Chinese friends at university and then completely forgot about it! Thanks for reminding me of it. By the way, the enzyme that causes the denaturation of the milk protein is ginger protease.
Here's a bit of trivia - in Chinese, the dessert is called 薑汁撞奶 which translates to "ginger juice bumps milk" (the "bump" can also be "hit", "strike, "run into" or similar meanings). I guess there certainly is some "collision" between the enzymes and protein going on in there! Traditionally, water buffalo milk is used, but regular milk is also commonly substituted. I think it's a wonderful food science experiment to carry out at home, with quick results!
Lem Tay the "collision" is just to aerate the milk for a softer texture, proteins are unaffected
Lem Tay Very informative, thank you! Excuse me while I go to milk my water buffalo.........
Thank you for sharing. It is good to know that adding evaporate milk helps setting the pudding.
Would the temperature the key? It has to be warm enough to activate the enzymes but not too hot to kill them.
Wow! I love your desert recipes. They are so easy,delicious and ingredient acquirable.
This is a very delicate and intricate Chinese recipe. Not easy to accomplish. Thank you for the demo.
You can actually use soy milk, in my country we have similar dish like this. Iguess they add extra coagulants to make it curd. It is called kembang tahu here, but internationally it’s known as douhua.
This is amazing!! It's super easy! The moment I saw the milk curdled, it made my day!
Oh my! I think we're having this before we go to bed every night. so easy! and so delicious. Thanks for the recipe Pai! greetings from Paraguay!
It's the perfect bed time snack :)
I love it! great video and amazingly simple, i will try
OMG i love this girl! im going to stay tune to watch her videos start from today !!!
Can’t wait to try it - Thanks for posting
One of my favorite Chinese desserts!
Very cool Pai! Looks tasty!
I realised my thermometer had broke just when I was about to make this, but I used my trusty finger to check the milk's temperature and it worked! :D Really nice on a cold Swedish December morning. Also, they didn't have evaporated milk at my store this time so I used condensed milk and just skipped the sugar.
My Favourite. Yummy I Love it. Thanks Pai
Hi Pai
Just discovered your cooking channel and am now subscribed.
I've made this ginger milk custard but from a TV cooking program but the recipe I tried did not add the evaporated milk.So tq for the tip. I also discovered that not all ginger have sufficient starch to make the milk curdle.
Most suitable during the cold rainy days cause the ginger will warm the body....yum
Looks Delicious, And Txs for Great Explaining 😊.
This version looks a lot easier to make ka. I'm going to try it one of these days. Thank your for sharing นะค่ะ! 😁
I subtitute the sugar with condensed sweet milk. And also, you can make a chinese ginger oil sauce with the leftover ginger! Just heat up some natural flavored oil. Put the leftover ginger in a heatproof bowl, add some optional scallion and a pinch of salt. Pour your hot oil on to it all. Voila! You have a beautiful faux hainanese dipping sauce. DELICIOUS!
Thanks for the recipe Pailin. You are so talented~😉
Amazing!!! I will try this!
That is definitely "ginger juice bumps milk". I first tasted that in Macao it was sooooooooooooooooo good!!! Thanks for the recipe now we all can eat it whenever we want...
I found out the hard way that ginger curdles milk while trying to make ginger flavored crème-brûlée. The flavor was good but the texture ended up really coarse.
Now I will test it with your recipe: chill it, add brown sugar and flame the top :-)
(the heat might dissolve it, but I will try...)
This must be tried ASAP!
This is gorgeous. If I had a thermometer I would've made some now.
I tried this and it worked!! Thanks 👍
omg that's amazing!
Good recipe! Thanks.
my son will love this.
I used 2% fat milk and the pudding separated- clear liquid and white pudding. Tasted good anyway. Super gingery super peppery!
Omg my baby just turned one and I ate this sooo much while I was pregnant with her lol I kept making it every single night 🤣
I think go home I need try that..😍😍
My mommy makes this! It's super yummy.
So Emmy got it right after all!
Ginger curdles milk?!?!?! **jaw drop**
In Chinese it is called 羗汁撞奶， meaning the ginger juice collides with milk. At the right temperature, the milk would solidify. Neat eh? Ancient Chinese secret!!!
Alvin Lee 😯🤭🤐
In China we call it ginger juice hit milk姜汁撞奶 lol
Traditionally, buffalo milk is used due to its higher protein compared to whole milk, which makes it firmer. You could also add milk powder for that purpose.
Ginger coconut cream sounds like a good combo to me.
Bill Nye The Science Guy ain't got squat on you Miss Pai ! ;)
Hi Pai! First comment here. Been following your UA-cam channel for some time now. Keep it up. 😀
I'm trying this right now. Waiting... :D
Never heard of this before, and I'm Chinese, heh. Thanks Pai, going to try it right now!
limseebee It’s more popular in southern China. 薑撞奶
Looks yummy. Gorgeous dress!
In India, people who have cows in their homes do something like this. It is called Seem Paal (paal-milk) in Tamil. The milk after a cow delivers a calf will be so rich in nutrients and fats for 3-4 days. When you add sugar or jaggery and boil it, it will curdle into thick cakes. There are many variations in this. Milk pudding made from Ginger and jaggery is my favourite. I think you can't do this snack in Canada or in the States.
Happy days! You used lactose-free milk. That is so great because that's all I can have.
Nice !
Is there a name for the type of little bowl she puts the ginger juice in? I can find a few that are that small for dips and stuff, but none of them have a pouring lip, and the closest thing that does looks more like a cup than a bowl...
I love it
It is like 'taho' or soy bean pudding but softer. I will try this.
BTW, in Malaysia, the evaporated milk (or at least the most famous brand, "Carnation") contains "palm olein" amongst other things. Silly me, I though evaporated milk should contain, er, just milk that's concentrated? Only saw this when I scrutinised the label - lax labelling laws, if you ask me!
So, the addition of that funny evaporated milk ruined the first attempt. The second with just plain whole milk and "old ginger" juice was great. Nice and wobbly, a soothing treat.
In Malaysia, we have a special extra-flavoursome ginger called "Bentong Ginger" which commands a premium pricing - the flavour is very aromatic, zingy and spicy, so it makes the dessert even more special!
Hi Pailin,I tried twice but failed.I have used Fresh milk,was that the reason why it didn’t curd?Thanks
They sell this, hot or cold, all over Hong Kong. It is so good. Oddly, it is not very common in most of the mainland.
Oh childhood memories
I love your dress!!!
I tend to freeze my ginger. Will that compromise the enzyme?
Love from Sri Lanka. 🇱🇰
Love her dress ♥️
very good
Awesome
can I refrigerate the pudding?.was.thinking to make it in a party.
So cool
Hi Pai, can we add another spice such as cinnamon or vanilla ?
i dunno what mistake i made. i tried to make this 2times before but failed. hopefully i would have some success follow by your video.
dang I wanted to see close up when u took the first scoop.....camera man.. think like a viewer ty.....great job chef.....even better info ty kindly
Yuummyy!!!
"Must Get Every Drop!" I was so sure Pai would turn into She-Hulk at 1:20. Hee hee.
Alvin Lee 🤣🤣🤣🤣
LMAOOO
I made the recipe and it worked but it had a really really strong ginger taste and a bitter aftertaste. Is there a way that I can correct this?
Wow!!!
You can get puding coconut young. I like it. but i don't know get it
looks delicious! do you think goat milk would work in place of the (cow) dairy?
yup
Magic receipe krub
Im proud to say that this is from Guangdong which is the province my grandparents are from! The food in guangdong is much better in my opinon than most of china.
Pai, Pai dear, thank q !! Jz made 2 bowls of this divine-milky-velvety-goodness exactly your way. Adding that bit of evaporated milk does intensify the creaminess. Easiest dessert recipe by far and super yummmmm! Some ginger bits fell into the squeezed juice and added a delightful extra zing to the milk pudding.
Those steamed milk shops in Hong Kong & Macau have been super ripping people off man !
Awesome! I just made them again too! So easy to make :)
So Emmy did do it right!!!
you can use microwave to heat the milk??? how long should it be in the microwave for???
Hi Song! FYI if you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
So it'll turn to a liquid again if it get's heated? Do people drink this (hot) too?
It will not turn into a liquid if heated.
Lol I'm making it right now
Wonder if it will work with soya milk
Does this work with coconut milk? Cause I’m dairy intolerant please help ☺️☺️
can i use coconut milk too?:)
More questions :). I did this today, with just milk. It worked, but there seemed to be a separation, there is a clear fluid there too, but is that normal? Btw this was super yummy!
Once you start spooning it, it will separate that is normal :) The milk protein curdles and becomes "suspended" in the whey.
Thank you for both of the replies :)
Hey Pai, I tried this recipe with the ginger I got from a Japanese supermarket. The "fingers" on the ginger are a lot skinner than yours in the video and very fibrous with tougher skin. I'm wondering if the variety I got is considered the more "mature" ginger while yours is more of a "young" ginger. My result curdled just fine, but the flavor was very pungent in spiciness and bitterness. Any thoughts?
I could just be a different variety of ginger, you definitely want mature ginger for this recipe. If it's too bitter, I would add a little more sugar and maybe less ginger?
@Pailin's Kitchen - Have you experimented with flavouring it? before or after it settles?
This is such a cool recipe! As you say in you video, I couldn't wait to try it, once I saw the video. I'll most definitely be making this for guests sometime. I feel like it would be good with lime juice or cardemom. I'm gonna test if it's possible to add it to the pudding prior to it actually becoming pudding.
Lime juice might curdle the milk...but cardamom would be fantastic. Try it out! I haven't tried any other flavours myself.
Well... Now I know what to do for my next experiments!! :-) Maybe a clear kind of lime glaze would be good. And then cardemom for a christmas version :-)
I tried it with cinnamon sugar. Was pretty good. Sort of an asian take on the traditional scnadinavian christmas rice pudding.
Hello Pai! I used 2 tsp of fresh ginger juice and my pudding was super super spicy! And we are used to Korean food so we eat really spicy all the time. Is it supposed to be that spicy or did we just have super potent ginger ?
1.5Tbs of ginger juice per every cup of milk should suffice both for curdling and spice wise.
@@ayalasender I used 2 tsp and you suggest 1,5 tbsp. That's double as much as I have used! Sadly, your answer is actually not helpful.
I've been looking for this recipe for the longest time. Thank you so much. So I have a question...when preparing the ginger, once the ginger juice separates from the ginger, can you use just only the ginger juice or do you need that starch in the bottom to help activate the milk?
You need the starch :)
Pailin's Kitchen Thanks. You and your videos are awesome!!!
Roughly how long u need to heat up the milk in the microwave?
Try 2 minutes first, check temp, then additional 30 seconds until temp is reached
Try 2 minutes first, check temp, then additional 30 seconds until temp is reached
Grass Fed Organic milk (preferably whole cause we need the fat) tends to resolve lacto intolerance
from india...
u r so beautiful and love the way to talk..❤
I want to see Emmy try and make this again
They eat it for breakfast in Hong Kong.
is it possible to use heavy cream instead of milk? will it still work?
I think cream probably doesn't have enough protein, so it will probably not set as firmly. But try it.
You should use juice from old ginger, as opposed to from fresh ginger.