Ginger Milk Pudding | IDDSI Level 4 Care Food Recipe
Ginger Milk Pudding | IDDSI Level 4 Care Food Recipe
IDDSI Level 4 | 20 minutes | Medium
Why Ginger Milk Pudding
Ginger milk pudding (薑汁撞奶) is a traditional Hong Kong dessert that uses the natural protease enzymes in fresh ginger juice to set hot whole milk — no additives, no gelatine, no thickener required. When set correctly, the texture reaches IDDSI Level 4 (spoonable but cannot be poured), making it an excellent natural dessert choice for people with dysphagia. Ginger’s anti-nausea properties are an added benefit for many elderly patients on medications.
Ingredients (1 serving)
- 150ml whole milk (full-fat only — reduced-fat milk will not set reliably)
- 2 teaspoons fresh ginger juice (from approx. 20g old ginger, grated)
- 1–2 teaspoons caster sugar (to taste)
Equipment
- Grater or ginger grinder
- Fine sieve or muslin cloth
- Shallow bowl or deep plate
- Kitchen thermometer (recommended)
Method
- Peel and grate old ginger, strain through a fine sieve or muslin to extract pure ginger juice. Measure 2 teaspoons into the serving bowl.
- Warm milk with sugar over low heat to 70–75°C (small bubbles forming at the edge, not boiling) — temperature is the key variable: too low and it won’t set; too high and the enzyme is destroyed.
- Hold the pot about 30cm above the bowl and pour the hot milk into the ginger juice in one swift motion — do not stir.
- Leave undisturbed for 3–5 minutes to allow the milk to set naturally.
- Test by touching the surface lightly with a spoon — it should offer gentle resistance and not flow.
Texture Test
Spoon tilt test: Passes Level 4 — milk holds its shape on a spoon; does not flow when bowl is gently tilted; separates when pressed with a spoon.
Fork pressure test: Fork side leaves an imprint without the mixture springing back.
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Does not set | Milk too cool or insufficient ginger juice | Ensure 70–75°C; increase ginger to 2.5 teaspoons |
| Sets too firm | Milk overheated or excess ginger juice | Keep to 70–75°C; no more than 3 teaspoons ginger |
| Watery texture | Used reduced-fat or UHT milk | Use fresh whole milk only |
Sourcing Outside Hong Kong
For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:
- United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
- United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
- Canada: T&T Supermarket (national chain), local Asian markets
- Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
- Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
- Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)
Full-fat dairy milk: universally available. Calcium-enriched varieties at mainstream supermarkets.
If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.
Safety Note
Suitable for IDDSI Level 4. If the person requires Level 3 or below, blend the set pudding until smooth, then adjust to target consistency with an appropriate food thickener.
Nutrition
Approximately 130 kcal per serving, 7g protein, 230mg calcium. Whole milk provides high-quality protein and calcium for bone health — particularly important for elderly with osteoporosis. Ginger’s anti-nausea properties may benefit those experiencing medication-related nausea.