Ginger Milk Curd (Chinese: 薑汁撞奶) - revisited
This 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'
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
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
Comments
the milky taste is not strong, it still there but with hints of ginger
Chawanmushi hmm.. i have not try that sorry ya cant help you on this.
Regard,
Simonne
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 ^_^