Ginger Milk Curd (Chinese: 薑汁撞奶) - revisitedThis time i try using 'instant ginger milk curd' by Yummy House . Not sure if you can get it in KL, my bil bought it home for me all the way from Macau ^__^
I'm so delighted the result of this ginger curd, solidify firm as sold in the shop. Excited and confidently I try out using solely 'Milk Powder' 
GINGER MILK CURD RECIPE #1 3 Tbs Milk Powder2 Tsp sugar 125ml water 1 Tbs Ginger Juice Kindly refer here for the instruction  |
GINGER MILK CURD RECIPE #2 3 Tbs Milk Powder 2 Tsp sugar 125ml water 1/2 Tbs Ginger Juice Kindly refer here for the instruction  |
Note the variation texture in the amount of the ginger juice used. 1/2 Tbs ginger juice still make the curd solidify :D
Next I will try using less milk powder eg 1 Tbs Milk Powder
6 comments:
Interesting. Is the milky taste v strong?
Edith,
the milky taste is not strong, it still there but with hints of ginger
I should try this recipe ....any idea for creating perfect chawanmushi using microwave at home?
Beautyknot,
Chawanmushi hmm.. i have not try that sorry ya cant help you on this.
Regard,
Simonne
I love the yummy house ginger milk curd! How do you think the instant stuff sets without fresh ginger juice? Is there anything in the ingredients list that says what they use to get the milk to set? Do they use powdered ginger?
Hi Nessie,
The ingredients area : New Zealand Skimmed milk, ginger , sugar
Yupe all in the form of powdered
Compare to the fresh ginger juice use, the taste of ginger is much stronger. Nonetheless the instant pack (Yummy House) gives a convenience way to make this dessert ^_^
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