If you perked up at the thought of it, know that this traditional dessert recipe comes all the way from China’s Guangdong province and rests on the simple chemistry of ginger’s natural enzymes coagulating with the protein in milk to spin literal magic, leaving a bowl full of silken, jiggly custard. It’s anti-inflammatory, packed with calcium, brimming with protein – and, takes just 10 minutes to put together. Bonus points for giving the recipe a shot if its raining outside!
