Actually my post stemmed from my previous Sugar High Friday: Ginger it Up! entry where I ranted that I've tried unsuccessfully to make steamed ginger-flavoured milk curd. Mike of Foodcrazee sent me a recipe he had gotten from Stefanie in Jamie Oliver's forum shortly after that and I managed to curd the milk successfully on my first attempt. I did not manage to post up the entry until opportunity came when I saw IMBB27 + SHF20 = The Joy of Soy announcement on 'Ono Kine Grindz a few days back. Thank you so much Mike & Stefanie for sharing the recipe.
Fresh Milk Curd is a popular dessert found in Hong Kong and some parts of China and having tasted them in Hong Kong made me craves for them but sadly I can't seems to find one that tasted as good as those in Hong Kong. Hence my many attempts to recreate the curd came about. Somehow the different variation that I've tried did not manage to curd until I tried this one. This recipe called for the use of soy milk instead of milk, maybe my next attempt I'll try to use fresh milk instead. I would also need to tweak the recipe by adding more rock sugar and ginger juice. The curd was light and silky with a subtle hint of ginger almost like tau foo far (soy milk curd served with syrup. Hubby gave thumbs up.
Here's Stefanie's recipe:
Fresh Milk Curd with Ginger
3 cups fresh unsweetened soy milk
2 large, fresh eggs
1 tbsp ginger juice (I used young ginger)
Seeds of half a vanilla
pod or 1/2 tsp good quality vanilla extract
3 pandan leaves, knotted (I’ve omitted this)
1/4 to 1/3 cup crushed rock sugar
Warm milk up in a pan with vanilla, pandan leaves and sugar. Leave to steep for 1 to 2 hours. Remove leaves, whisk in rest of ingredients and strain into ramekins. Steam over very low heat for 30 to 40 minutes, depending on the size of your container. Don't be impatient, and turn up the heat, it will result in a tough exterior.
Thanks Reid for taking the trouble to host both events.
Technorati Tags: IMBB27 + SHF20 + ginger + soy milk