Classic Chinese Dessert: Ginger Milk Pudding 姜汁撞奶


Hello folks!  It has been so long since I have posted a new recipe, we’ve been super busy lately but I am now back! This time I wanted to share with you another super easy Chinese dessert that I have been making for years.  It only uses three ingredients, one of which is quintessential in Chinese cooking- ginger.  In fact, I don’t think we cook a single Chinese meal without it!  This pudding is softly set, not overwhelmingly creamy or sweet, and the ginger adds a little spice and zing to balance the sweetness.  The best part about this recipe is you don’t have to plan ahead because you can usually find these 3 simple ingredients at home!

Benefits of ginger:  Ginger is greatly loved by us Chinese because its believed to be ‘warming’ to the stomach, so it is great for indigestion, gas, cramps, and morning sickness.  It is also anti-inflammatory and immune boosting, making it a common household cure for arthritis, colds, and muscle pains.


Difficulty: easy
Serving: 2 small cups
Cost: ~20 HKD
Cook time: 15 minutes
Setting Time: 10 minutes


1.25 cups whole milk
30 ml fresh ginger juice
1 teaspoon sugar (or to own liking)


1. Clean and remove the skin from the ginger, grate, and squeeze the juice out with your hands.

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2. Divide 15 ml into each cup


*After a few minutes, the ginger juice will separate into a yellow liquid and white powdery sediment, make sure to MIX it before adding the milk because it helps with setting the milk.
*If you like ginger, feel free to add more but no less or it won’t be set

3. Bring the milk and sugar to a boil over medium heat.

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*Stir constantly to avoid burning and remove from heat immediately once it bubbles because milk expands and will overflow quickly
*I use whole milk instead of reduced fat because it is easier to set and gives a creamier consistency

4. Lower the temperature of the milk back to around 80C by pouring back and forth between two pots approximately 11 times.  To test when its ready, I place my palm against the secondary cup and it should be hot but still comfortable for me to keep my palm there for a few seconds.


 *The boiled milk must be cooled to around 80C in order to properly react and coagulate with the ginger- too hot or cold and it may not set!  Several years ago, my dad made a bet against me that you didn’t have to lower the boiled milk’s temperature down so we did an experiment.  Turns out his didn’t set while mine did!

5. Immediately pour the milk in one fluid motion into each cup, don’t double pour.  This ‘crashing’ motion of the milk into the ginger is where it gets it’s Chinese name of ‘ginger juice crashed with milk’.  Let it sit for 10 minutes or until set.

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*DO NOT mix, shake, or move the pudding after pouring in the milk or it won’t set properly.

6. After 10 minutes, it should look like there is a film on top.  Gently shake to see if it has set to a very loose consistency (even softer than tofu pudding).  The ultimate test is to place a spoon on top and if it stays up, it is ready!  If it’s not ready, let it sit for 5 more minutes- if it still hasn’t set after 15 minutes it likely won’t, so just enjoy it as a drink!


Enjoy this dessert right away or put it in the fridge to be enjoyed later (just don’t leave it out on the counter for too long or water will come out)!  Please share photos with me on instagram @cookedforyou or #cookedforyoublog 🙂

Stay in love with life,