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This simple, fun, and magical Cantonese recipe is made with just three ingredients: ginger, milk, and sugar. Ginger is starchy, so it can curdle and thicken warm milk without help from thickening agents, making it magical! This spicy and slippery tofu-like dessert with a strong ginger taste is perfect on cold and gloomy days or on sick days when your throat’s sore.
Note: Please note the milk’s temperature will need to be precise, so have a candy or digital thermometer ready.
Yields: 2 Bowls
2 pieces of ginger, (4 inches, or 10 centimeters each), about 4 ounces (110 grams) in total
about 1 and 3/4 cups (400 grams) milk
1 to 2 tablespoons (13 to 26 grams) granulated sugar, or to taste
1 teaspoon Gefen Vanilla Extract (optional)
Clean, dry, and peel the ginger. To extract the juice, cut up the ginger and squeeze out the juice using a garlic press. Sieve the juice through a fine-mesh strainer as needed. Alternatively, use a juicer to extract ginger juice.
Set out two serving bowls and add one tablespoon (15 grams) of ginger juice to each bowl.
In a saucepan, add the milk, sugar, and optional vanilla extract. Whisk and heat the milk to 158 degrees Fahrenheit to 167 degrees Fahrenheit (70 degrees Celsius to 75 degrees Celsius). Remove from heat.
Stir the ginger juice. Quickly pour one half (200 grams) of the warmed milk into each bowl, hitting the ginger juice. Do not stir or mix the mixture at this point. Allow the ginger milk curd to set and cool at room temperature, about 10 minutes.
Once the milk curd sets, it should hold the weight of a Chinese spoon (or any small spoon). Enjoy warm or chilled.
Recipe excerpted from Modern Asian Baking at Home : Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community (Quarto 2022). Purchase on Amazon.
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