As part of my quest to learn more about traditional desserts, I found this cute little recipe. It's a Cantonese dessert that's not very commonly found, and I don't think I'd seen one before this. It's a quivering bowl of milk pudding, made via an interaction between an enzyme found in ginger, which breaks down and reshapes milk proteins into a more solid texture.  This is one of those recipes where measuring in volume is better...