this is like magic! When i first saw this in Maureen from TasteHongKong blog, i read with amazement as to how the milk can set on its own. Maybe some of you had done this before and i had to do this 4 or 5 times to see the magic happening. It is the ginger juice that is acting as the coagulant and must be old ginger cos it contains the starch to help to set the milk. First we need to grate the ginger to obtain the ginger juice, then boil the milk till it reaches 80C ( a thermometer would be very useful here) , then pour the milk into the ginger juice in the bowl and let it set. It should take just several minutes to set the curd but in all trials, i just let it sit there for about 20 minutes without moving the bowl.
As you can see from the picture, i didnt get a firm curd. My first 3 trials had totally failed to set, the 4th and 5th time was almost the same ..at least it sets to a soft curd with the addition of slightly more ginger juice. I used Dutch Lady UHT full cream milk for all my trials. It's nice to eat but a little hot due to the ginger juice. If you are curious and keen to try, you can always start of with half the recipe below which i did after the 2nd attempt. Half the recipe will make one normal rice bowl. After i done all these, i realised that Wendy and a few other friends had also experimented this. You can try with various brands of milk if you like.You can also take a look here. So simple and yet so diificult..!
Recipe( from TasteHongKong )
250ml fresh milk
2 tsps sugar to taste
4 tsps ginger juice ( from old ginger)
1. Wash, peel and grate ginger and juice by pressing it thru a fine strainer until you get required amount of ginger juice.
2.Stir well the ginger juice and divide among 2 bowls.
3.Heat milk with sugar over the lowest flame in a small pot. Swirl to dissolve sugar. As you feel heat from the milk, place the kitchen thermometer into the milk. As the temperature reaches 80C, remove from heat.
4.Right befor ethe milk is removed from heat, give theginger juice a good stir. Immediately pour milk form about 10cm above to fill no more than 70% of the bowl or the milk will easily spill out.
5.After the milk is added to the ginger juice, do not move or shake the bowl. Wait for 5 minutes, the mixture will be curded. Serve immediately.
( in my last 2 attempts, i boiled the milk till it reaches 90C, remove from heat and let it cool down to 80C before pouring into the bowl.)
Thanks to Maureen for introducing this nice, little miracle dessert to me. I didnt get the chance to try that when i was in Hong Kong but very glad to be able to do this at home even though it doesnt look as good as the real one!