Ginger Milk Pudding by Kirby @eatingwithkirby


Serves 4

Time: 25 Minutes


  • 3 cups (710 mL)3.25% homo milk
  • 4 tbsp (60 mL) fresh ginger juice
  • 4 tbsp (60 mL) sugar


  • spoon
  • fine grater
  • cheesecloth or thick paper towel or juicer
  • cooking thermometer (optional)


  • Wash fresh ginger and using a spoon, peel most of the skin off the ginger.
  • Grate ginger with a fine grater. Then using a cheesecloth or thick paper towel, wrap around the grated ginger and squeeze out the juice into a bowl. Or if you have a juicer, no need to grate; juice the whole ginger.
  • Pour 1 tbsp of ginger juice into a each of the 4 bowls
  • Heat milk and sugar on low heat and use a thermometer if you have one.
  • Once the temperature heats to 158°F (70°C), take it off the heat. If it's higher, take off heat and allow it cool for a few minutes until it's 158°F (70°C).
  • Swirl the ginger juice quickly (basically mix it) and then pour milk quickly into the serving bowls.
  • Cover and set aside for 5 minutes or chill it in the refrigerator. This can be served hot or cold.

FYI – This pudding is ULTRA SOFT. If you want a thicker pudding-like texture, add 8 egg whites to the mixture (mix it together), and steam mixture in a wok.