GINGER PUDDINGS
Tony Tan
tags:ginger puddings
Serves
2Ingredients
100g old ginger | |
360ml milk | |
1 tablespoon caster sugar, or to taste |
If you love the taste of ginger…
Instructions
1. | Using a microplane or grater, grate the ginger and squeeze out the juice through muslin (cheesecloth) or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. |
2. | Put 1 tablespoon of juice into each of two bowls. |
3. | Heat the milk and sugar to 60-65°C, stirring until the sugar has dissolved. |
4. | Stir the ginger juice, then pour the milk from a height of about 10cm into the ginger juice. |
5. | Don’t stir and don’t move the bowls. |
6. | Leave for 5-10 minutes to set. Serve warm or chilled. |
Edited extract from Hong Kong Food City by Tony Tan
Published by Murdoch Books, distributed by Allen & Unwin
RRP $55
Photography by Greg Elms.
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