Ginger Milk Curd or other will call this ginger milk pudding. It’s a traditionally Chinese dessert that originated from Panyu. It’s a dessert that easy to make but of course it has its level of difficulties for beginner like me and my sis.
Reason for us to make this is because this is something not worth the money for like RM5 to RM9, it’s only a few dollars of ingredients and it can be made for many friends and family member.
All above ingredients depend the consumption per pax.
Peel off the ginger skin
Cut into slices
Squeeze out the ginger sauce from the blend residues, required about 2 table spoon per bowl.
Prepare 2 cups of milk
And pour into the pot and simmer it till you see a little bubble surrounding the pot
While waiting for it to bubble, add sugar per your preference
Once the milk is boil till 70 to 80 degree Celsius
Pour into the bowl which has ginger sauce ready
Alternative is to boil till you see bubbles, and bowl into a separate bowl and make it cooler to the desired to degree and then pour into the bowl that has ginger sauce ready.
Best to serve when its hot, and also best to serve for anyone that has a cold.