Silky Ginger Milk Pudding Recipe — Authentic Chinese Dessert

Ginger milk pudding is a classic Cantonese dessert commonly served with dim sum. Lightly sweet, warm, and silky—almost like silken tofu—this comforting pudding needs only three ingredients: milk, sugar, and fresh ginger juice. It’s quick to make and pairs beautifully with dim sum favorites such as siu mai and turnip cake.

This dessert is also popular on cool days because the gentle heat of ginger warms you from the inside. In traditional Chinese medicine, warm milk and ginger are considered soothing for the stomach, making this pudding both comforting and simple.

Ingredients needed

See the recipe card below for exact ingredient amounts.

• Milk – Whole milk gives the richest flavor and best texture. Lower-fat milks can be used but will yield a thinner result. Traditionally buffalo milk is preferred when available because of its higher protein content.
• Sugar – Granulated sugar is ideal; adjust to taste.
• Ginger – Fresh, mature ginger root is essential. Larger, older knobs usually produce more juice and contain more of the protease enzyme (zingibain) that causes milk to coagulate into a soft pudding. Choose firm, heavy pieces for best juice yield.

How to make ginger milk pudding

Full instructions and quantities are provided in the recipe card below.

1. Prepare the ginger juice. Peel and grate fresh ginger using a microplane or fine grater for maximum juice. Press the grated ginger through a fine-mesh sieve or clean towel and squeeze out the juice. Measure one tablespoon of fresh ginger juice per serving and place it in a small bowl.

Note: A pale sediment may settle at the bottom of the juice—that’s ginger starch. It can be stirred back in and used as-is.

2. Heat the milk. In a saucepan combine milk and sugar and warm over medium heat, stirring until the sugar dissolves. Heat the milk to about 155–158°F (68–70°C), then remove it from the heat. This temperature range is important—do not overheat the milk.

3. Combine. Give the ginger juice a quick stir, then pour the hot milk into the bowl of ginger juice from about 5 inches (13 cm) above the bowl so the liquids mix evenly. Cover the bowl with a flat plate and let it rest for 5 minutes.

4. Enjoy! After about 5 minutes the pudding should set to a soft, jiggly texture similar to silken tofu. Serve warm—traditionally with a drizzle of honey or with osmanthus honey—or chill if you prefer it cold.

Important things to note

• Fresh ginger juice matters. The protease enzyme in ginger loses activity over time, so grate and squeeze your ginger shortly before making the pudding—ideally within a few hours and no more than a day.
• Milk temperature is critical. Aim for about 158°F (70°C) when you pour the milk into the ginger juice. This is the temperature range where the enzyme works best. If the milk is too hot, the enzyme will denature and the pudding may not set.
• Account for bowl and room temperature. In a cold kitchen or if using chilled bowls, heat the milk a degree or two higher so it reaches the target temperature by the time it meets the ginger. In a warm kitchen keep to the target range.
• Pouring height helps mixing. Pouring from a small height (about 5 inches/13 cm) helps the milk and ginger juice combine evenly for consistent coagulation.

Storage and reheating

Ginger milk pudding is best enjoyed fresh and warm so you can taste the mellow ginger heat. If you have leftovers, store them covered in the refrigerator for up to 2 days.

To warm chilled pudding, place the serving bowl in a hot water bath until gently heated through.

FAQs

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