Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk. This dessert was invented in Shawan Town in Panyu, a town flowing with milk and honey. Raising water buffalos for milk is the primary sideline business of local farmers. Water buffalos in Panyu produce high-purity milk which contains a lot of fat. The milk is used to produce a good variety of dairy desserts, the most prominent being Ginger Milk Pudding.
The name literally translates to ‘ginger hits milk,’ which is a pretty accurate description of how this Cantonese dessert is made. Warm, sweetened milk is poured into a bowl with ginger juice, then covered and left to set for a few minutes. The result is a delicate, milky concoction with a zesty ginger kick. Whatever you do, though, don’t stir – the ultra-soft texture might revert back to liquid form.
It is a 100-year-old classic Cantonese dessert. It is a folk food from Panyu in Guangzhou that has been around for more than 100 years. It is well known to Hong Kong and Macao. It is made up by using hot fresh milk to pour fresh ginger juice into condensation, and its shape is similar to tofu flower, and it is sweet, sweet and smooth, and can be used for beautifying face. It can be made into hot food, warming stomach and heat, dispelling cold and blood, and can be stored and eaten. The most important thing is that it’s easy to do, with a high success rate, and it’s the best way for a lazy person with no skill to show his skill!
