姜汁撞奶 Ginger Milk Pudding

I remember there's this famous Hong Kong dessert called 姜汁撞奶 ... does it literally translate as 'ginger crash milk'? Or 'ginger bang milk'? Hee.. hee... it's called Ginger Milk Pudding.  I've tried this dessert 2 times in Hong Kong some years ago. Well, the silky soft texture is something like bean curd but it uses only the milk, sugar and ginger to make this dessert with the technique of controlling the milk temperature to form the curd.

Of course, the most exciting process of making this dessert is the "heart popping spoon holding test” to check if the ginger milk pudding is made successfully. If the curd has set well, it can take the weight of the spoon (isn't this amazing ?). This means it is solid and it is successful !

This my 2nd attempt on this 姜汁撞奶.  I made the dessert last year and I survived the "spoon holding test" but I thought it was just my sheer luck as I don’t have a thermometer to use to measure the exact required temperature of the milk.

So I tried this dessert again since I've got all the ingredients .... to see if I'm lucky again to pass the "spoon holding test".

Recipe adapted from 通少Tony, click on the video :
YouTube
https://youtu.be/0I4Mc-spLFs

姜汁撞奶 Ginger Milk Pudding (serves 2)

Ingredients :
420 ml full fat / full cream fresh milk
2 tablespoons sugar
50g old ginger

Method :
1) Start with ginger, clean it well and peel the skin. Shred it finely and squeeze the shredded ginger juice in each serving bowl. Set aside to let the white powder precipitates.

2) In a pot, boil the milk together with the sugar. Use medium low flame. Boil the milk up to 85°C. You'll need to use the thermometer.

3) While the milk is boiling, take out the ginger juice to remove the clearer liquid gently without shaking the bowl. Keep only 1 tablespoon of the concentrated ginger juice.
(*as suggested, don't throw away the clearer liquid as can be used for cooking of other dishes)

4) Use the thermometer to check that the temperature of the milk dropped to 80°C.

5) Stir well the concentrated ginger juice then pour in the milk quickly. Don't touch or stir it. Cover the bowl with a plate and wait for 10 - 15 minutes.

The spoon holding test :
Remove the plate. Place a spoon on the surface. If the surface can support, this means it is solid and it is done !

My notes:
I do not have a thermometer. I switched off the flame when small bubbles begin to form on the sides of the pot in step 2. It is not the boiling point, so I estimated that the temperature is about 90°C.

I let the milk 'cool' about 3 to 4 minutes before attempting the 'milk crash' in step 5.

Here are my "spoon holding test" :
Had some heart thrilling event .... ping pom ping pom as I lowered the spoon on the surface. ... hee.. hee.. quite fun leh >-<

Used a heavy weight. ... ceramic spoon.
Yeah! Passed !

Removed the ceramic spoon and placed
a metal spoon ... passed !

Melamine spoon .... Passed !

Yeah ! I passed the spoon holding tests ^-^!
Phew ! ... now it is time to enjoy !

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.