I took this photo just before the pudding is consumed.I used fresh milk and old ginger to make this pudding - a combination that guarantees success.
Old ginger is still available in the market in this season. Its juice is hot but a small amount of it is sufficient to make a nice bowl of pudding.
I have tested different types of milk. Fresh milk (high calcium low fat) appears to be the best choice. Preserved milk is not recommended.
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3 comments:
hi there, i found your blog on google as i've attempt making ginger milk pudding a few times, but they failed to set. do you have the recipe you can share maybe? :)
You can find Chinese recipe in the web. Do a google search against "薑撞奶". The most important thing is that you have to use fresh milk. "Low fat, high calcium" milk is recommended. Preserved milk will not do. Milk temperature should be around 80C. Use old ginger.
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