In honour of Chinese New Year, here’s a traditional comfort dish that you can make at home. It’s thought to have medicinal properties so in addition to being fresh and delicious, it boosts your immunity which is a must have in cold weather.
Originating from Shunde District, Guangzhou in the Guangdong Province in southern China. This local Cantonese dessert is famous in certain parts of China, both for its yummy fresh taste, easy recipe and its health benefits. The local name actually translates into ‘ginger bumping into milk’ which perfectly describes how simple it is to make. The area from which this dessert originates is famous for its rich buffalo milk which is high in natural fats, lactose, protein, vitamins, minerals, and other nutrients. Although the dessert is more often made with cows milk these days, the benefits of buffalo milk were a huge factor in creating this pudding.
There’s a little bit of kitchen chemistry that goes into creating this pudding since there are no added thickeners of gelatins that go into the process. It’s simply the reaction between the fresh ginger juice and the milk that causes the thick pudding texture. Ginger contains protease enzyme zingipain and when added to milk, this protease reacts with the proteins in the milk in a process called denaturation. That changes the proteins from their water-soluble form to the water-insoluble form which makes milk curdle and set.
The ginger makes it a very warming dish for cold weather and the natural antibacterial and antioxidant properties help to boost natural immunity, fight off disease and settle the stomach.