Ginger Milk Custard (Jiang Zhi Zhuang Nai)

Why people make this dessert

A community centre’s dessert instructor was suddenly away and the director asked Bro Niu to cover a class, so he taught this simple, classic sweet: ginger milk custard. It is tasty and nourishing, and traditionally seen as especially good for those who feel weak and easily chilled. Ginger has long been called the “spleen-and-stomach helper” — it is said to warm the stomach, ease mild dizziness and nausea, and guard against colds, thanks to the gingerol it contains. Milk adds calcium, vitamin A and B vitamins, and quality protein. Together they are traditionally used to warm the middle, build up the body and support the complexion.

Who it suits / who should be cautious

• People who feel cold, weak or easily chilled in the hands and feet
• Gentle and warming; enjoy as a treat in moderation

Why these ingredients (the food-therapy logic)

• Fresh ginger (sheng jiang): traditionally used to warm the stomach, dispel cold and settle mild nausea
• Whole milk (xian nai): a source of calcium and quality protein that the ginger juice sets into a silky custard

Ingredients (3 bowls)

Ingredient	Amount	Notes
Whole milk	500 ml
Fresh ginger	150 g	grated and pressed for juice
Sugar	to taste

Method

1. Grate the ginger and press out the juice; put 1 tablespoon of ginger juice into each of 3 rice bowls.
2. Heat the milk over medium-low heat, add sugar and stir until dissolved and just boiling. Turn off the heat, pour the milk into a container and back into the pot about 8 times — this drops the milk from about 100°C to around 80°C.
3. From a height of about 6–7 inches, pour the 80°C milk into each bowl (this is the “strike”). Wait about 5 minutes; when a spoon can rest on the surface without sinking, it has set. Serve.

Bro Niu’s tips

The secret is the gingerol plus milk at exactly around 80°C. In summer, with more rain, ginger holds more water and may have less gingerol, so you might add half a tablespoon more juice; autumn and winter ginger is more pungent, so 1 tablespoon per bowl is enough.

Community questions answered (selected)

• Q (Kelly): I’m just over a cold but feel weak — easily tired and a little dizzy — and my period is due, so I’m doubly drained. How can I build up my energy and blood? Bro Niu: Right after a cold, the pathogen may not be fully cleared, so it’s not the time for tonic soups. First simmer yun ling (fu ling), bai zhu and flat-bean skin (bian dou yi) and take two batches, then build up qi and blood.

• Q (Yi Mei): My daughter-in-law just had a baby — what soup should I make for her? She has migraines; can I ask about that here too? Bro Niu: You can double-boil a drip chicken or lean-pork essence to build her up. For the migraine, use tian ma ~11 g, huang jing ~19 g, chuan xiong ~8 g, 3 ginger slices and 5 red dates in a bighead-carp head soup: 5 bowls of water for half an hour down to 2 bowls; drink the soup and eat the fish head, one batch every other day until it improves.

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Published May 2, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.