Categories: Cantonese Cuisine
Introduction: When milk is added to ginger juice in a certain temperature range (40-100 Celsius degrees), the protease in ginger catalyzes denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form. Ginger milk pudding is originated in Shawan town of Panyu, Guangdong Province. The buffalo milk at Shawan is thick and high in fat, able to be made into many dairy snacks. The most famous one is ginger milk pudding which has spread over Guangzhou, Hong Kong and Macau.
