Chinese ginger pudding has a custard-like texture, but it's not really a custard because it doesn't contain egg. Instead, it "sets" because the ginger juice coagulates the milk into a delicate ...

Add salt, fermented soybean sauce, and stir – fry it until it is well done. Add minced ginger and Chinese prickly ash.” The process exactly describes the stir – frying method used today.

It keeps in the fridge for at least two weeks. You can make this with just spring onions, or add in some grated ginger. The best implement for grating ginger is a Japanese ceramic grater.