Ginger Milk Curd is a distinctive and warm dessert that is popular in Cantonese cuisine. Traditionally, it has been deemed to possess a curative capacity for curing colds and coughs.
COOKING INSTRUCTIONS (1 serving)
-Whole milk 150ml (In traditional recipe will use buffalo milk instead)
-Ginger 40g
-Sugar 1 sp.
COOKING INSTRUCTIONS
- Prepare the ginger juice by shredding it. Filter the juice with kitchen towels or a sieve. Put it in a bowl.
- Combine the sugar and milk. Heat the milk on medium-low heat until it reaches 80 degrees Celsius.
- Pour the milk into the bowl and cover it with a plate or other suitable covering. Wait 5 minutes until the milk has coagulated.
