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Steamed Milk
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sat Sep 03, 2005 2:27 pm    Post subject: Steamed Milk Reply with quote



Ingredient: (1 bowl)
115ml milk
1 tsp sugar
1 - 2 tsp ginger juice
less than 1/4 tsp white vinegar

Method:
1. Put ginger juice and vinegar into a bowl.
2. Scald milk with sugar till sugar dissolved. Do not boil.
3. Remove from heat and stir about 15 times with a spoon.
4. Pour mixture into (1) and stir it once. Leave it to set.
5. Once curdle, serve it warm. (Texture of this is very soft)
6. Alternatively, you can steam it on low heat for 6 - 8 minutes to get a firmer texture.


Last edited by Florence on Tue Sep 06, 2005 1:53 pm; edited 2 times in total
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mycoffee
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Joined: 15 Sep 2004
Posts: 178
Location: Kuala Lumpur, Malaysia

PostPosted: Sat Sep 03, 2005 8:30 pm    Post subject: Reply with quote

Er, this may sound silly but how do I get ginger juice? Embarassed
________
Justy


Last edited by mycoffee on Tue Feb 01, 2011 3:22 pm; edited 1 time in total
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sat Sep 03, 2005 9:38 pm    Post subject: Reply with quote

mycoffee wrote:
Er, this may sound silly but how do I get ginger juice? Embarassed


Use a fine grater to grate ginger and squeeze through a fine sieve or cheesecloth to get the juice. Very Happy
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Mon Sep 05, 2005 1:03 pm    Post subject: Reply with quote

Thanks Florence. Will try it out tonite if I got time. MIL away for holiday so I have to do the household chores.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Sep 06, 2005 10:24 am    Post subject: Reply with quote

Florence, have tried the steamed milk. It's not really like the ones I had in HK. This is like way too soft. Even softer than tau fu far. The ones I had in HK was like the tan tan texture and don't have any ginger taste at all. After finishing about 3/4 bowl of the steamed milk, I put it in a steamer to test it out. It came out firmer. Tonite, I will try and put the whole thing to steam and see what happens.

Thanks, Florence. You have pointed me a way to at least know where to start.
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Tue Sep 06, 2005 1:06 pm    Post subject: Reply with quote

Alannia wrote:
Florence, have tried the steamed milk. It's not really like the ones I had in HK. This is like way too soft. Even softer than tau fu far. The ones I had in HK was like the tan tan texture and don't have any ginger taste at all. After finishing about 3/4 bowl of the steamed milk, I put it in a steamer to test it out. It came out firmer. Tonite, I will try and put the whole thing to steam and see what happens.

Thanks, Florence. You have pointed me a way to at least know where to start.


Ya! You can steam it on low heat for 6 - 8 minutes which will give you a firmer steamed milk.

You can leave out ginger juice but lots of HK people like it with ginger juice to get rid of the "milky so" flavour. Very Happy
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filofari
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Joined: 11 Jul 2005
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PostPosted: Tue Sep 13, 2005 4:57 pm    Post subject: Reply with quote

what kinda milk do you use for this dessert?
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Tue Sep 13, 2005 5:24 pm    Post subject: Reply with quote

I tried this in a Italian restaurant in Singapore, Baker's Inn (or something like that). They have this Ginger Milk Curd. It's really soft too. But the ginger could perk me up.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Sep 13, 2005 5:39 pm    Post subject: Reply with quote

I used the UHT milk.

Have yet to try steaming it. So busy. :cry:
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simonne
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Joined: 17 Jun 2006
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Location: Malaysian

PostPosted: Wed Jul 19, 2006 9:47 pm    Post subject: Reply with quote

I have just tried this recipe.
The texture is very soft. My MIL say it would taste better if firmer. I did steam it for 6-8 minutes though.
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Wed Jul 19, 2006 10:17 pm    Post subject: Reply with quote

simonne,
but the steamed milk is intended to be silky, melt-in-the-mouth Razz
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simonne
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Joined: 17 Jun 2006
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PostPosted: Wed Aug 02, 2006 1:04 pm    Post subject: Reply with quote

jerseymom,
yes i told my MIL that the texture is suppose to be silky...
Will try making agina :lol:
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Mon Sep 25, 2006 10:01 pm    Post subject: Reply with quote

Just saw this thread!! I love steamed milk!! Must try one of these days!!! Thanks for sharing!!!
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kelly
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Joined: 01 Nov 2004
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PostPosted: Tue Nov 21, 2006 2:29 pm    Post subject: Reply with quote

Is it alright to omit white vinegar?
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Tue Nov 21, 2006 3:19 pm    Post subject: Reply with quote

kelly wrote:
Is it alright to omit white vinegar?


White vinegar helps to curdle the milk.
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cinderella
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Joined: 07 Nov 2006
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PostPosted: Tue Jan 02, 2007 2:52 am    Post subject: Reply with quote

Is this dish called: Jiang Zhi Chuang Nai in chinese?
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taozhe
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Joined: 19 Sep 2005
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PostPosted: Fri Jan 05, 2007 5:01 pm    Post subject: Reply with quote

I heard this ginger milk is really good for menstrual cramps. Good dessert to make for girlfriends and wives Smile
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taozhe
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Joined: 19 Sep 2005
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PostPosted: Sun Jan 14, 2007 11:39 am    Post subject: Reply with quote

姜汁奶花 --> For those who can read chinese - this is it I think.
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rocher
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Joined: 20 Jan 2007
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PostPosted: Sun Jan 28, 2007 3:19 pm    Post subject: Reply with quote

thanks Florence. i'm going to try this. is it ok if i add egg to the mixture?
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rocher
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PostPosted: Sat Feb 03, 2007 3:58 pm    Post subject: Reply with quote

Had try this just now and it's really soft . But my hubby says the taste is quite close to the outside one. I like it thoough :lol:
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Bushido
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Joined: 08 Feb 2007
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Location: West Virginia, USA

PostPosted: Tue Feb 13, 2007 4:45 am    Post subject: Reply with quote

Flo just wondering im a lil confused do you put vinegar in before steaming or after?
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Tue Feb 13, 2007 7:33 am    Post subject: Reply with quote

JasonP wrote:
Flo just wondering im a lil confused do you put vinegar in before steaming or after?


JasonP

its before. read her method step 1. Wink
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Bushido
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PostPosted: Tue Feb 13, 2007 8:20 am    Post subject: Reply with quote

I tried i 3 times today and came up wih nothing but curds. :cry: No silky at all just curds. Im gonna try it again.
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Gina
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PostPosted: Tue Feb 13, 2007 8:32 am    Post subject: Reply with quote

jasonp

its supposed to curd slightly. her photo is a bit too bright to see the white milky stuff.
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Gina

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Bushido
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PostPosted: Tue Feb 13, 2007 8:41 am    Post subject: Reply with quote

Oh I thought it was supposed to be congealed. Now I feel a li :( LOL Here I was getting it right and I was thinkinh I was getting it wrong
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