Fail Proof Ginger Milk Pudding | WITHOUT THERMOMETER [ 姜汁撞奶 ]

Fail Proof Ginger Milk Pudding | WITHOUT THERMOMETER [ 姜汁撞奶 ]
don’t forget to turn on captions for instructions on how to make this super soft Ginger Milk Pudding!
This recipe is perfect for those who love this chinese dessert but don't have a cooking thermometer at home. Because the correct temperature of the milk is key to achieving that pudding consistency for this dessert.
ingredients: (makes 2 bowls/ portions)
- 400ml Milk
- 3 tsp Sugar (more if you like it sweeter)
- 2 tbsp Ginger Juice ( around 60g of Fresh Ginger is needed to make 2 tbsp)
1) remove ginger skin
2) grate ginger
3) with a sieve over a bowl, place grated ginger on the sieve and press down with a spoon to get juice out of the ginger
4) pour 1 tbsp of ginger juice into a small bowl
5) pour cold milk into a pot and bring it to a boil on medium heat (constantly stirring to prevent burning on the bottom
6) once milk is hot (steaming but not boiling with large bubbles), add in sugar to the hot milk and continue to stir until all the sugar has dissolved
7) continue to boil the milk when you see small bubbles appear then remove from stove( do not boil it to a point where large bubbles form like when boiling water)
8) once the pot of milk is removed from the stove, transfer hot milk to another container that's heat resistant, then transfer it back into the pot. continue transferring the milk back and forth between the pot and other container for 7 times in total ( refer to video if you are confused about this step )
9) now that the milk is ready, stir the ginger juice in the small bowls, then pour in the milk
10) leave it to set. do not stir the milk or move the bowl during this time! after 10 minutes the pudding should be settled. it can be served warm ( the traditional way ) or place it in the fridge to serve it cold
* if you repeat step 8 too many times or let the milk cool off too much before pouring it into the ginger juice, the consistency will come out watery. so to achieve that silky tofu pudding like consistency, work fast and pour the milk into the ginger juice right away after you've finished step 8 *
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