tag:blogger.com,1999:blog-33838828.post6595864303842048198..comments2023-05-15T19:56:39.602+08:00Comments on Thanis Lim: Chinese Dessert: Ginger MilkThanis Limhttp://www.blogger.com/profile/07513269620661996486noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-33838828.post-3672639613034970202009-03-24T16:19:00.000+08:002009-03-24T16:19:00.000+08:00nice postnice postAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-33838828.post-53520963483845368842008-07-14T02:41:00.000+08:002008-07-14T02:41:00.000+08:00Wow, thanks for posting this! I've only done this...Wow, thanks for posting this! I've only done this successfully once in the past, but failed countlessly after that. I never knew what went wrong.<BR/><BR/>I duly note that I should cool it down first, pour it in and stir only once. However, if you want a firmer texture, you steam it only after you have stirred once correct? I'm trying to make sure I got this right. Is that correct?Melodyhttps://www.blogger.com/profile/17862835821451566361noreply@blogger.comtag:blogger.com,1999:blog-33838828.post-12074587756137297732008-05-28T15:44:00.000+08:002008-05-28T15:44:00.000+08:00Hi,I try making this again.This time, the milk did...Hi,<BR/>I try making this again.<BR/>This time, the milk did coagulates but not hard like tau hu hua. More like yogurt!<BR/>Do you think i get it right? Is the texture suppose to be like that?<BR/>Thanks<BR/>sukkimi@hotmail.comSimonnehttps://www.blogger.com/profile/11194702090618860794noreply@blogger.comtag:blogger.com,1999:blog-33838828.post-90311415725985931342008-04-06T14:22:00.000+08:002008-04-06T14:22:00.000+08:00Hi,You mean i should let milk cool down a little ,...Hi,<BR/>You mean i should let milk cool down a little , then only pour to the ginger juice?<BR/><BR/>Actually, i tried this once (long time ago) uses old ginger.<BR/><BR/>This time, i used young ginger (the milk dun curdle)Simonnehttps://www.blogger.com/profile/11194702090618860794noreply@blogger.comtag:blogger.com,1999:blog-33838828.post-56980954319384684922008-03-24T17:09:00.000+08:002008-03-24T17:09:00.000+08:00It's either you didn't heat the milk enough or you...It's either you didn't heat the milk enough or you din cool down the milk enuff. Technically the acid from ginger n vinegar should curdle the milk.Thanis Limhttps://www.blogger.com/profile/07513269620661996486noreply@blogger.comtag:blogger.com,1999:blog-33838828.post-65645709096554643882008-03-24T12:59:00.000+08:002008-03-24T12:59:00.000+08:00i make this just now. But mine dun curdle leh.. e...i make this just now. But mine dun curdle leh.. er ust liquid<BR/>Oh do u think i didn't cook the milk (thick enough)?Simonnehttps://www.blogger.com/profile/11194702090618860794noreply@blogger.comtag:blogger.com,1999:blog-33838828.post-91208892391538872062007-07-23T20:51:00.000+08:002007-07-23T20:51:00.000+08:00I tried your recipe - it's nice! But I think I put...I tried your recipe - it's nice! But I think I put in too much ginger. Do you think it will work with soya bean milk?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33838828.post-86494419330191502222007-04-01T14:58:00.000+08:002007-04-01T14:58:00.000+08:00Yess!!! I'VE BEEN LOOKING FOR THE RECIPE ALL NIGHT...Yess!!! I'VE BEEN LOOKING FOR THE RECIPE ALL NIGHT!!! ^____^'' THANK YOU! I will try this out tomorrow(=Anonymousnoreply@blogger.com