Description
A traditional hot dessert from Guangdong. Hot, sweetened milk is poured forcefully from a height into a bowl containing freshly squeezed raw ginger juice. The ginger enzymes react with milk proteins, magically coagulating it into a fluffy pudding in minutes.
Restaurants serving Jiang Zhi Zhuang Nai (Ginger Milk Curd)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole milk
- Old ginger
- Sugar
Instructions
- [Authentic Recipe]
- Grate old, fibrous ginger and squeeze tightly through cheesecloth to extract
- tbsp of pure raw ginger juice into a bowl.
- Sweeten milk with sugar and heat to 70-80°C. *Boiling destroys proteins; temp control is life.
- Hold the hot milk pitcher high and pour it forcefully like a waterfall into the ginger juice bowl (the impact mixes it).
- NEVER stir. Cover with a plate and wait quietly for 2-
- mins.
- Done when it coagulates into fluffy tofu, solid enough to support a spoon on its surface.
Learn more Spice, substitutes, tips
Key spices
Sharp heat of ginger and gentle sweetness of milk、牛乳の優しい甘み
Substitutes at Japanese supermarkets
Can be made with JP whole milk (high fat) and raw ginger
Pairing
As an after-meal dessert / Cantonese Dim Sum
Trivia
A scientific dessert utilizing protease enzymes in ginger reacting with the high-fat buffalo milk of Guangdong. It is overwhelmingly popular among women prone to chills, serving as a winter tradition.
Eating tips & etiquette
Scoop with a spoon while hot. It melts instantly in your mouth. The gentle milk sweetness is immediately followed by a pleasant ginger heat in the throat, warming you from the inside out.
Allergen
Dairy