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Ginger Milk Curd (薑汁撞奶) is one of the most beloved classic Hong Kong desserts. It may look simple, but once you master the timing and temperature, even first-time cooks can “curdle” it perfectly. This is my no-sugar version – naturally warming, comforting, and healthy.
🔹 More to come...
I’ll be updating this post with more stories and variations soon. Stay tuned, and thank you for your patience 🌿
📝 This recipe card includes both English and Chinese for the ingredients and steps — thoughtfully designed to support both international readers and Chinese-speaking home cooks.
How to Make Ginger Milk Curd (No-Sugar Version) – 薑汁撞奶 (無糖版）
Ginger Milk Curd (薑汁撞奶) is one of the most beloved classic Hong Kong desserts. It may look simple, but once you master the timing and temperature, even first-time cooks can “curdle” it perfectly. This is my no-sugar version – naturally warming, comforting, and healthy.
Equipment
- 1 saucepan
Ingredients
Ingredients 材料（1 serving）
- 180 ml Whole milk 全脂牛奶 – 180ml
- 50 g Old ginger 老薑 – about 50g
- 1-2 teaspoon sugar (optional) if you prefer sweetened version
材料（1 人份量）
- 全脂牛奶 – 180ml
- 老薑 – about 50g
- 糖 - 1至兩茶匙 （隨意）
Instructions
Instructions：
- Grate the ginger and squeeze to extract about 1 tablespoon of juice. Place into a small bowl.
- Heat milk until just steaming (small bubbles on the edge), then turn off the heat.
- Swirl the pot gently to slightly lower the milk temperature.
- Quickly pour the milk into the ginger juice bowl. Do not stir. Cover and let sit 5–10 minutes.
- Enjoy while warm.
做法：
- 把老薑磨成蓉並壓汁，取約 1 湯匙，放碗中備用。
- 加熱牛奶至冒煙，有邊泡即可熄火，切勿煮滾。
- 搖晃鍋身幫助降溫。
- 快速將熱奶撞入薑汁碗中，蓋上碟子，靜置 5–10 分鐘即可。
- 趁熱享用。
Video
Notes
🔹 Yves Tips!
- Use old ginger only – the starch sediment is essential for successful curdling.
- Do not boil the milk – steaming is enough.
- Gently swirling or “pulling” the milk is simply to bring down the temperature.
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