By Akshara
March 1, 2026
Ginger milk pudding, known as Jiang Zhi Zhuang Nai, is a Cantonese dessert that uses the natural enzyme in fresh ginger to set hot milk into a soft curd. Fresh ginger contains proteolytic enzymes that interact with milk proteins to create a delicate texture. The dessert is lightly sweet and warming, often consumed for digestive comfort. Precision in temperature and freshly extracted ginger juice is key to proper setting.
400 ml full-fat milk 2–3 tbsp freshly extracted ginger juice 2–3 tbsp sugar
Grate fresh ginger and press through cloth to extract pure juice.
Heat milk with sugar until just below boiling point.
Pour the hot milk gently into bowls containing ginger juice without stirring.
Cover and let sit undisturbed for five to ten minutes until softly set.