Jiang Ji Zhuang Nai (Ginger Milk Pudding)
- 1 (4 ounce) fresh gingerroot
- 1 1⁄2 cups whole milk
- 2 tablespoons sugar
- Peel the ginger and grate it over a small bowl. Place the grated ginger in the center of a piece of cheesecloth. Gather up the edges of the cloth and squeeze the ginger over the bowl to collect 4 teaspoons of the juice. Discard the ginger pulp and set the ginger juice aside.
- Heat up the milk in a saucepan over medium heat, stirring continuously until the milk begins to simmer. Turn off the heat and stir in the sugar.
- Put two teaspoons of ginger juice in each of the two serving bowls. Pour half of the milk into each bowl but do not stir. Wait 5 minutes, or until a spoon can rest on the surface of the pudding. Serve warm or chilled.