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A bowl of ginger milk curd.
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4.94 from 16 votes

Fail-proof ginger milk curd (姜汁撞奶)

A tried and tested recipe for making perfect ginger milk curd, a popular Cantonese dessert with an interesting flavour and silky texture.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Dessert
Cuisine: Chinese
Keyword: Dairy, Vegetarian
Servings: 1 serving
Calories: 159kcal
Author: Wei Guo


  • 1 tablespoon ginger juice from about 30g ginger
  • 200 ml fresh milk see note 1
  • 2 teaspoon sugar
  • Honey and fresh berries optional


Prepare the ginger juice

  • Peel and finely grate the ginger. Press grated ginger through a sieve placed on top of a small bowl. You need to get about 1 tablespoon of ginger juice.

Heat up the milk

  • Option A: If you have a kitchen thermometer
    Heat the milk in a saucepan. Stir in sugar when milk is warm. Closely observe the temperature on the thermometer. When it reaches 70°C/158°F, remove the pan from the heat.
  • Option B: If you have a microwave
    Heat chilled milk (out of the fridge right before using) in a container on full power (800-watt, see note 2 for power conversion) for 1 minute. Take it out and stir in the sugar. Then microwave for a further 40 seconds.

Make the curd

  • When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice.
  • Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10 minutes.

Serve the curd

  • You may serve it warm (traditional way) or cold (what I prefer). If you wish, pour a little honey on top and decorate with fresh berries before serving.


1. For optimum taste, whole milk (full fat) is preferable. You may also use semi skimmed milk.
2. I experimented with this recipe using an 800-watt microwave. If your microwave has a different wattage, this link "Microwave Timing Conversion Charts" might be useful.


Serving: 1serving | Calories: 159kcal