Ginger Milk (姜汁撞奶)

YH loved this dessert and decided to try making it. He finally succeeded on his 3rd attempt! =p Our 1st attempt was quite some time ago and we used 2% milk but it did not coagulate. Hence, we decided to use normal milk as the recipes all stated whole milk. However it still failed to coagulate. The 3rd attempt, YH added more ginger and leave it to stand for a longer period of time and it finally coagulated! This is because we read that ginger helps in the coagulating process...The ingredients needed are real simple - ginger, milk and sugar...

Everything combined and just leave it to coagulate...

The final result...

I am not a fan of ginger, and thus do not like this dessert. The ginger taste was extremely strong for his 3rd attempt!! Those we had in HK did not have such a strong ginger taste... Probably will try to reduce the amount of ginger used next time... We still do not know why ours took such a long time to coagulate...The recipes we read online only leaving the mixture for a few mins and it will coagulate while ours took ages... =(