Ginger Milk Pudding

Use a small spoon and peel the ginger skin off and then grate with the finest grater (or finely minced). Transfer to a very fine-mesh strainer and then press with spoon to squeeze the juice out. Place half of the fresh ginger juice in each two serving bowls.

Heat milk over the slowest fire and dissolve sugar and milk powder if you are using. Continue heating until around 90 degree C or just boiling. Move away from heat and wait for 1-2 minutes until the temperature drops around 65 to 70 degree C.

Slightly shake the serving bowls and then pour the milk quickly to the serving bowls. Recommend pouring from higher places so ginger juice can well mixed with milk.

Then cover and set aside for 5 minutes. They can be serve directly as a hot dessert or a cold dessert after chilled or cooled down.