Pounce a knob size of old ginger in a pestle mortar to extract its juice without adding any water to it. Put about 1 or 2 tablespoon of ginger juice in each bowl.
Boil about 250g of milk till the side start to bubble, but not boiling, off the fire, then put about 2 teaspoon of sugar and stir. I used Goodday fresh milk. Some web sites recommended to cool the milk for a while, that it should not be too hot when being pour on to the ginger juice. Pour milk into ginger juice bowl in “teh tarik” fashion, meaning pouring the milk at a distance from top of bowl so that the ginger and milk can be mixed thoroughly.
It was set after 10 minutes, but it will be better to test whether it already coagulate 5 minutes into it, as it is better eaten hot.
Soft curd form. love it~
only 3 ingredients: milk, ginger and sugar. Try it, it is really easy to make.
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