Cantonese Ginger Milk Curd (Jiang Zhuang Nai)

姜撞奶

Cantonese Ginger Milk Curd (Jiang Zhuang Nai) — a Desserts & Beverages Chinese recipe, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• fresh ginger
• whole milk (full-fat, 3.25% fat)
• granulated sugar
• candied ginger (optional garnish)

Instructions

1. Peel and finely grate 80 g fresh ginger. Press juice through double-layered cheesecloth into a small heatproof bowl—yield should be ~20 ml (4 tsp). Discard pulp.
2. Warm milk and sugar in a saucepan over medium heat until steaming (70–80°C / 158–176°F). Do NOT boil—use a thermometer or test by swirling: surface should shimmer but show no bubbles.
3. Immediately pour hot milk from a height of 30 cm (12 inches) directly into the ginger juice bowl—this ‘collision’ (zhuang) triggers coagulation.
4. Cover bowl with a plate and let stand undisturbed at room temperature for 10 minutes. Do NOT stir or shake.
5. Gently spoon into serving bowls. Top with candied ginger. Serve at room temperature—never chilled. (Curd holds clean spoon shape; slight jiggle like soft tofu.)