This is my favourite Cantonese dessert, the name literally means Ginger Milk Crush. You need full fat milk and freshly extracted ginger juice to appreciate the fragrance of ginger and the creaminess of the milk.
Full cream milk, 200ml
Ginger juice, 1.5 tsp
Sugar, 1.5 tsp
1. Gently heat up milk in low heat, add sugar to tastes
2. Bring the milk to gentle simmer, but not boiling. Take the milk off the heat and cool a little
3. In a bowl, spoon in ginger juice, and pour hot milk into the bowl,
4. Let the bowl stand for 3-5 mins till the milk set into tau huay firmness.