The first time I had Ginger Milk Curd/Custard/Pudding (姜汁撞奶) was like 16 years ago when I visited Hong Kong. I fell in love with it instantly as I love ginger and what's more, having it on a cold winter night. That really warmed both my body and soul ;-)
Florence posted a recipe in Kitchen Capers back in 1995 and I've had that recipe for the longest time, making no attempt to try it until I saw Wendy's entry here. She made it 8 times but failed and finally saw success in her 9th attempt. Deep in my heart I heard a voice saying, "how difficult can it be?"
Next, I made it with low-fat UHT milk.
Attempt #2 - failed again
Wendy mentioned it has to be made with fresh/raw milk so I bought a pack of fresh milk from the supermarket today.
Oops.. abit blur but I was too lazy to snap another pic :P Will do so when I have more time.
And since I've grated quite a bit of ginger juice in my 2 earlier attempts, I froze the balance 1 tbsp and used it today. I wasn't sure if frozen juice will hinder the process but since I've already failed twice, so why worry if this attempt fails? Anyway, it tasted great in liquid too ;-)
Attempt #3 - successful!!! ^-^
I wasn't expecting any success but it set!
Soft and silky!
And guess what? DD3 enjoyed eating this too!
115ml - 125ml fresh milk
1 tsp sugar
2 tsp - 3 tsp ginger juice
- Put ginger juice into a bowl.
- Heat up the milk and sugar in a saucepan over low heat until tiny bubbles appear around the edge of the pan.
- Remove from heat and stir about 15 times with a spoon.
- Pour mixture into prepared ginger juice and stir it once. Leave it to set for 10 mins.