Sunday, January 31, 2010

薑汁撞奶 Ginger Milk Curd

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.

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All above ingredients depend the consumption per pax.

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Peel off the ginger skin
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Cut into slices
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Then blend
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Squeeze out the ginger sauce from the blend residues, required about 2 table spoon per bowl.

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Prepare 2 cups of milk
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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

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Pour into the bowl which has ginger sauce ready

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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.

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Best to serve when its hot, and also best to serve for anyone that has a cold.


ai wei said...

this is something i love a lot esp on the rainy cool day :)

CRIZ LAI said...

I have a cold here... didn't see you send some over? Haha! Anyway, it's good to see you cooking. My recent post on my pre-CNY preparation had me sweating. It's also getting to be real hectic each day now. :P

thenomadGourmand said...

thks for sharing! Tis is my fav!
Hey.. are u based in KL?

If I have any invited food reviews would u care to join me?

Lingzie said...

wow this looks great!! i have milk and ginger at home! gonna make it now~~ hehehe

ck lam said...

Great of you sharing the ginger milk curd...indeed something different. Would love to try making it too :)

Big Boys Oven said...

this is awesomely delicious! walio I want I want, I got a cold oledi! pls! :)

allie said...


email2me said...

Great dessert for CNY after the big family dinner :D

Little Inbox said...

Yea, me too, will try to make it at home. Thanks for sharing.

J2Kfm said...

Macau's Yishun does a WONDERFUL version of this. Albeit slightly pricey, about RM10 or something per serving.

mimid3vils said...

what ginger is used? old ginger? I think prepare this dessert can be fail easily cause my sis did it once but the milk just remain liquid & didn't coagulate~~

SimpleGirl said...

yummy yummy, thanks for the recipe..should try it

Food For Tots said...

This is my hubby's favourite. Didn't know it's so easy. Got to try it out soon. Great post with step-by-step photos! Hope to see more in future. ;)

babe_kl said...

sighh i tried making this many times but the milk just refused to curdle! LOL dunno whr went wrong oso

cariso said...

I love this post! Step by step so clear!