Macau Ginger Milk Curd
A silky and warming dessert from Macau, where the spiciness of ginger meets the richness of milk, creating a delicate curd that melts in your mouth.
Ingredients
3 items- Old Ginger 200 g
- Whole Milk 1000 ml
- Caster Sugar 60 g
Nutrition
Steps （5 steps）
Peel and grate the ginger, squeeze out the juice (about 60 ml total). Divide the ginger juice equally into 4 bowls, about 15 ml per bowl.
Pour milk into a large pot, add sugar. Heat over medium-low heat, stirring constantly until sugar dissolves and milk is just about to boil (around 80°C). Remove from heat.
Divide the hot milk into 4 portions, quickly pour each portion from a height of about 20 cm into the bowl with ginger juice. Do not stir. Immediately cover each bowl with a plate or plastic wrap.
Let stand for 5-8 minutes until the milk sets into a smooth curd that does not flow when gently shaken.
Serve warm. Scoop with a spoon; the curd is silky and tender. Add red beans, fruits, or honey as desired.
Tips
Key tips: Use whole milk, fresh ginger juice, and control milk temperature around 80°C (too hot causes curdling, too cool won't set).
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