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Grate fresh ginger finely and squeeze through muslin cloth or firmly through your hands to extract juice
Measure exactly 18 g ginger juice and pour it into a serving bowl
In a saucepan, combine 250 ml milk and 1½ tbsp sugar
Heat gently while stirring until it reaches 78°C, do not boil
Immediately pour the hot milk directly over the ginger juice in the bowl without stirring
Leave undisturbed at room temperature for 8 minutes until it sets into a soft, silky pudding
Gently tilt the bowl to check if it wobbles softly, indicating proper setting