Ginger Milk Curd Pudding Recipe

Posted by vivien | Recipe | Sunday 30 January 2011 8:38 pm
15,589 Total Views

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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.

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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.

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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.

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Soft curd form. love it~

only 3 ingredients: milk, ginger and sugar. Try it, it is really easy to make.

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