A multi-functional dessert

Ginger has been used to aid digestion and treat stomach upset, diarrhea and nausea for more than 2000 years in China. Numerous clinical studies have shown that ginger can be useful in combating post-operative vomiting and vomiting of pregnancy as well as its usage as an anti-clotting and anti-inflammatory agent. The FDA considers ginger to be a safe herbal medicine with only few and rare side effects when consumed in large amounts, which include heartburn and irritation of the mouth.

"Ginger Collides with Milk"
That is the direct translation for my favorite Chinese dessert and oddly enough that name describes exactly how to make this unusual sweet treat! I would say that this dessert bears resemblance to a crème caramel, panna cotta or even tofu! It has a silky and smooth texture and the ginger provides such a bold distinctive flavour. I would say that it provides the perfect ending to a traditional Chinese dinner consisting of a bowl of rice, green vegetables and steamed fish. It is nice and light, plus is a great source of calcium.  (Click on the table to enlarge.)

Is it magic?
If you are like me, you like to find out exactly why things happen. After making this dessert for the first time with my mom, I immediately started researching on the chemical reaction taking place. I must say that it was not an easy search, as the description “ginger collides with milk” turns out to generate many bizarre links. It turns out that ginger root is a rich source of proteolytic enzymes, which has the ability to breakdown the protein in milk. In this case, the specific enzyme causes the milk proteins to change from a water soluble form to a water insoluble form, and leads to the formation of milk curd. However, enzymes are very temperamental in that they only work at a certain temperature. Therefore, if you don’t heat the milk or you overheat the milk too much than the enzyme’s ability to breakdown protein will be lost. So don’t overheat the milk!

Bet you didn't know...
Desserts that are normally served warm tend to have less sugar than those that are served cold because our taste buds are more sensitive at higher temperatures. Thus, our perception of taste and flavours are heightened when foods are warm. That’s one of the reasons why ice cream is so high in sugar because it is eaten cold!