Steamed milk Pudding recipe

You might have known a classic Chinese dessert, ginger milk curd (薑汁撞奶), that are mainly made by ginger, milk and sugar. However, you’ll be easily disappointed as many things could go wrong along the cooking process as a result that the milk won’t set properly. Egg white is a good and natural coagulator. Armed with this recipe, you’ll be very confident to enjoy a bowl of nice and hot ginger milk custard after dinner, instead of compelling to drink ginger milk because you don’t want to waste anything.

(Printable recipe)
By
Prep time: 5 mins
Cook time: 15 mins
Yield: 2 serves
Ingredients:

• 2 egg whites
• 220 ml milk, room temperature
• 2 Tbsp sugar
• 2 Tbsp ginger juice

That's how I grate ginger juice with the white box shown in the top 2nd picture.

Method:

1. Place all the ingredients in a large bowl. Mix well. Try not to beat too hard and avoid from making too many bubbles. Sift through a fine sieve.
2. Transfer the milk mixture into two rice bowls. Cover with aluminium foil. Steam in a wok over medium-high heat for about 10 minutes. Turn off the heat. Don’t remove the wok lid. Let it stay in the wok for 10 minutes. Done. Serve immediately.

Notes：

• Covering the bowls with aluminium foil when steaming prevents water from dripping onto the surface of egg whites. Thus it helps produce very smooth custard.
• You might adjust the amount of ginger juice and sugar to your liking.