Using a microplane or grater, grate the ginger and squeeze out the juice through muslin (cheesecloth) or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch.
Put 1 tablespoon of juice into each of two bowls.
Heat the milk and sugar to 60-65°C, stirring until the sugar has dissolved.
Stir the ginger juice, then pour the milk from a height of about 10cm into the ginger juice.
Don’t stir and don’t move the bowls.
Leave for 5-10 minutes to set. Serve warm or chilled.
Edited extract from Hong Kong Food City by Tony Tan
Published by Murdoch Books, distributed by Allen & Unwin
Photography by Greg Elms.