Wednesday, November 27, 2013

Steamed Ginger Milk Custard

Steamed Ginger Milk Custard03

Ever tried this steamed milk custard? It’s so smooth that even tofu fa (a kind of traditional Chinese dessert, aka soy milk custard) can’t beat it. It’s a perfect quick dessert after dinner. The pungent aroma of ginger makes the silky milk custard so wonderful. My family loves its simplicity and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea. Old ginger is often used in creating confinement dishes in Chinese tradition. When it comes to making this delicious dessert, I often use old ginger, it is suitable for all people in the family though.

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.

Steamed Ginger Milk Custard (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins
Yield: 2 serves

Steamed Ginger Milk Custard02

Ingredients:
  • 2 egg whites
  • 220 ml milk, room temperature
  • 2 Tbsp sugar
  • 2 Tbsp ginger juice
Steamed Ginger Milk Custard Procedures
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.
Steamed Ginger Milk Custard01

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.
  • The eggs I used are 58 grams each (weighted with shell).


23 comments :

  1. Christine, I never see anyone steam it for this recipe !! Or yours is with egg white !! No wonder !! It set by the ginger juice and the boiling milk !! Let it set for 5 mins. The name is Ginger Hits Milk 薑撞奶http://www.tastehongkong.com/recipes/ginger-milk-pudding-a-natural-custard/ May be you try this recipe.

    ReplyDelete
    Replies
    1. Speaking of ginger milk curd (薑汁撞奶), one of my favourite Chinese desserts, I often make it for my family. And I also posted the recipe on my Chinese food blog here, back in 2008. Unfortunately, I never managed to translate it into English and share it on this blog. My bad.

      Your feedback gets me thinking of adding one more paragraph to explain why I added egg whites on this post.

      Thanks so much for your comment anyway.

      Delete
  2. This looks very good but I have a family member who has many food allergies. I would need to swap out the milk with something else? Do you think I could use rice milk instead? (Cannot have soy or almond milk.)

    ReplyDelete
    Replies
    1. Sure, this recipe should work for rice milk, soy milk or any milk you like.
      The egg whites will do the job nicely.

      Delete
  3. How do you make the ginger juice?

    ReplyDelete
    Replies
    1. I squeezed out the juice from the grated ginger with my clean hand. See the white box shown in the picture above. That's the gadget does the magic.

      Delete
  4. Such a good dessert , & my daughter loves it !

    ReplyDelete
  5. hi christine,
    thanks for your lovely recipe. i tried yesterday using soya milk instead and omitted the sugar. but it does not set after the 10 + 10 mins to be like custard texture. but nevermind, it became a slightly thicken ginger milk which is so soothing and calming... going to make this again for my other family members. Thank you!

    ReplyDelete
    Replies
    1. Hmmm...what size of eggs did you use? Might try adding one more egg white next time and see how it goes.

      Delete
  6. This recipe looks lovely, do you think I could use two whole eggs?
    Thanks!

    ReplyDelete
    Replies
    1. Sure, you could use whole eggs. But it won't look white if you don't mind.

      Delete
  7. The egg weight is with shell or without shell? Thanks.

    ReplyDelete
    Replies
    1. Hi Pearl,
      The egg weight, mentioned in the section of "notes', is with shell (the whole egg).

      Delete
  8. nice recipe.. But does it smell too 'eggy'?

    ReplyDelete
    Replies
    1. What do you mean by "eggy" ?
      I, myself, smell the aroma of ginger.

      Delete
  9. Hi, this is really great! I am going to try this with almond milk next time! By the way, this makes me think of making chawanmushi, do you by any chance have a chawanmushi recipe? Cheers!

    ReplyDelete
    Replies
    1. Almond milk is good.
      Haven't posted chawanmushi yet. Might make it some time. Thanks for reminding me of this great dish.

      Delete
  10. Hi can use ginger powder instead of ginger juice?

    ReplyDelete
    Replies
    1. Ginger juice can't be replaced by ginger powder.

      Delete
  11. Hi, full cream milk can be used?

    ReplyDelete
  12. Hi Christine,

    I blended my ginger with my blender with a lil bit of water. Thus the ginger taste not strong enough TT. I only tasted milk.....

    ReplyDelete
    Replies
    1. If you added water, the taste will be diluted.
      I just grated ginger with a grater and squeeze out the juice.

      Delete