薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or agar-agar, the milk is able to solidify into a custard just by mixing with some ginger juice. Sounds really easy, right? Hey, the devil is in the details!
Thursday, 18 October 2012
Sunday, 9 October 2011
If you google "kaya hours of stirring", you'll find people (like here and here) who really do stand beside their pots of kaya, stirring away for hours on end. I greatly admire their patience, dedication and tenacity but sadly these are virtues I don't possess. So I make kaya the quick way, in 10 minutes.