Ginger Juice Egg White Pudding 姜汁炖奶

Ginger Juice Egg White Pudding 姜汁炖奶

Recipe source :  Y3K magazine, Issue No 26, 9/10 2005

This egg white pudding is a popular dessert in Hong Kong. It's a good pudding to eat on chilly days as it contains ginger juice which is good for warming the stomach. 

This is silky smooth and is very similar to soya bean milk custard or tau fu fah. It is rather easy to make at home. 

Ingredients

180ml full cream milk
1 tbsp sugar
A knob of old ginger to extract 1 1/2 tbsp ginger juice
2 fresh eggs , whites only

Ingredients to make ginger juice egg white pudding

Method

1.  Pound or grate ginger to extract 1 1/2 tbsp juice. Pour the ginger juice into a bowl and set aside.
2.  Place 180ml milk and sugar together. Stir till sugar is dissolved. Add in egg whites and beat lightly, strain through a sieve into a small pot. Heat over low heat. Keep stirring all the time till it comes to boiling point. Take if off the heat and pour this directly into the bowl with the ginger juice. Cover it for 5 minutes to allow the pudding to set.
3.  Uncover and you will find a bowl of smooth, egg white pudding.

I probably used to much ginger juice today to cause some of the ginger juice to rise to the top of the pudding. 
I have made this before and the pudding set beautifully as it should be, silky white and smooth and the ginger juice was not visible from the top.

But the taste wasn't affected in anyway

Delicious! Silky smooth and very similar to tau fu fah

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

I am also linking this to Cook-Your-Books #9  

 

Organised by Joyce of  Kitchen Flavours