Ginger Milk Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 500ml Fresh full cream milk
  • 6 tsp Sugar
  • 4 tsp Old ginger
  1. Deskinned ginger with a knife. Extract the juice (I grated the ginger and squeezed out the juice). Measure out 2 tsp per serving in a bowl. Set aside.
  2. Place fresh milk into a pot and turned off heat once you see bubbles at the side of the pot.
  3. Put sugar into a measuring jar and pour in in hot milk over it.
  4. Using a thermometer, once it hit 70 deg C, immediately pour into the bowl at the height of 10 cm to ensure even distribution of the ginger juice and milk. do not stir.
  5. Let it sit still and chill in the fridge.
  6. Serve cold.
Recipe by Anncoo Journal at