Ginger milk curd
|
| Origin |
| Alternative name(s) |
Ginger-juice milk curd, ginger milk pudding, ginger milk |
| Place of origin |
China |
| Region or state |
Guangzhou |
| Details |
| Course |
Dessert |
| Type |
Pastry |
| Main ingredient(s) |
Ginger, milk, sugar |
Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan town of Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar.[1] Water buffalo milk is used in the original recipe.
Method of preparation [edit]
First, squeeze the juice from a piece of ginger, then filter the juice finely and put into a bowl. Next, dissolve sugar in milk, then heat until it simmers. Take off heat immediately and allow it to cool a little. Finally, pour the mixture quickly into the bowl of ginger juice and wait for two to three minutes. The milk will then solidify, and may be eaten with a spoon.
Underlying biochemical principle [edit]
Ginger contains protease. When milk is added to ginger juice, protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.
See also [edit]
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