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Monday, July 19, 2010
Ginger Milk Curd (薑汁撞奶) @ 4:30 PM
I'm so surprised how easy it was to make this dessert. I always order it in the chinese dessert places. It's just so good not to. I thought it must be really hard to make, since my mom never makes it. And you know what, while here in Delta Lodge at Kananaskis working, my friend made it for me. And to my surprise, it was so easy. In fact too easy that I thought I was dreaming. So here it is the recipe for "ginger milk curd". I hope you guys will like it, especially if you like the taste of ginger. :)
Ingredients
(one bowl)
- 1 tbsp / 15mL old ginger juice
- 150 mL milk (at least 3.8 protein; 2% milk will do)
- 1 tbsp sugar
There are a couple of ways to get the old ginger juice:
1. You can use grate the ginger and squeeze out the juice
2. You can use a juicer to get the juice
Procedure
1. Heat up the milk in saucepan until side bubbles
2. Add sugar
3. Continue heating the milk by turning the saucepan until sugar melts
4. Keep turning the saucepan, until reach almost boil.
5. Turn off stove
6. To reduce milk temerature 80-85C, keep turning the saucepan left and right until flame almost disappear (1-2 minutes)
7. Stir ginger juice in the bowl you are serving.
8. Pour the milk into the ginger juice bowl with 10-15cm apart vertically
9. Test: leave a spoon lightly on the surface, the spoon should not sink
*Serve hot or cold, your preference :)
* http://mybaking.blogspot.com/2008/05/ginger-steamed-milk.html
