Today we're introducing a wellness-inspired twist on a classic Chinese dessert - Ginger Milk Pudding. Adding R's KOSO transforms this traditional comfort food into a gut-healthy treat packed with postbiotics from over 100 fermented whole foods.
The addition of R's KOSO not only enhances the nutritional benefits but also adds a subtle complexity to the flavor profile. You're getting the warming properties of ginger, the creamy comfort of milk, and the gut-healthy benefits of fermented foods all in one elegant dessert.
This Postbiotic Ginger Milk Pudding is perfect as a light dessert or a nourishing afternoon treat.
The Science Behind Ginger Milk Pudding
Let me explain the fascinating chemical reaction that happens between ginger and milk that creates that magical transformation into ginger milk pudding! The science behind this reaction involves two key components.
Ginger's Natural Enzymes:
・Fresh ginger contains an enzyme called zingipain (a protease enzyme)
・This enzyme is most active at temperatures around 70-75°C (158-167°F)
・The enzyme needs to be fresh since heat and processing can deactivate it
Milk's Proteins:
・Milk contains proteins called caseins
・These proteins are normally stable in milk's liquid form
・When exposed to certain enzymes, they can be transformed
The Process:
1. When warm milk meets fresh ginger juice at the right temperature, zingipain begins breaking down the casein proteins
2. This breaking down process causes the proteins to reform into a new structure
3. As the proteins restructure, they create a network that traps water molecules
4. This protein network is what gives us the soft, custard-like texture
Key Factors for Success:
・Temperature is crucial: too hot will deactivate the enzymes, too cold won't trigger the reaction
・Ginger must be fresh: older ginger may have less active enzymes
Enjoy this magical gut-friendly recipe with R’s KOSO!
Recipe
Ingredients (2 small cups)
Milk 150ml
Fresh ginger juice 1 Tablespoon
R's KOSO 1 Tablespoon
Instruction
1. Use a small spoon and peel the ginger skin off and then grate it. Transfer to a strainer and then press with a spoon to squeeze the juice out. Place the ginger juice in serving cups.
2. Warm up milk to 70~75°c
3. Pour milk quickly into a cup (Pour milk from a higher place so ginger juice can be well mixed with milk)
4. Cover and set aside for 10 minutes
Let’s get started!
