Jiang Zhi Zhuang Nai ( Ginger Pudding)

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Difficulty Level: ***
  • 300g ginger
  • 1 tablespoon sugar
  • 500 ml (2 cups) full cream milk
How to Bake

Grate the ginger as finely as you can, collecting any juice. Squeeze out as much juice as possible (we use a garlic crusher). You will need 4 tablespoons (for 2 serves).

Put the milk in a saucepan and bring to the boil, keep stiring during this process.

Turn the heat off and add sugar, keep stiring until sugar is dissolved, leave the milk to cool down.

Put 2 tablespoons of ginger juice into 2 bowls, when the milk is cooled down to about 60-70 C divide among the bowls.

Leave to set for 5 minutes, then serve warm.


To make this dish successfully solidify, you need fresh full cream milk, not trim milk. You also need fresh squeezed ginger, not boiled ginger juice. Also, the temperture of the milk must be around 60-70 C when you pour into the ginger. Last point, you must pour ginger juice into the bowl before you pour milk in. This is a chemical magic!

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