In this wintry cold weather, a favorite Hong Kong dessert is perfect for you and me - the spicy, creamy and soupy Geung Tsap Dun Nai. It is made by gently simmering sweetened milk and then mixed it with freshly-pressed ginger juice. In this way, the milk will eventually curdle into a soft-pudding texture and consistency. Unlike tofu, ginger milk curd tastes a little bit better.
Interestingly, the best version of this timeless Cantonese treat is made in Macau's Yee Shun Milk Company.
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