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Recipe 1 : Ginger Juice Milk Pudding(薑汁撞奶)
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Ingredients (1 serving) :
1 pack of 236mL Kowloon Dairy Hi-Calcium Slimilk, 1-2 tspn. ginger juice, 1 tbspn. sugar.
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Method:
1. Grate ginger, use a porous bag to squeeze out juice, then filter juice finely and put into a bowl.
2. Dissolve sugar in Milk and heat, once smoke appears on surface, turn off fire.
3. Stir Milk for 20 times.
4. Pour Milk quickly into ginger juice and wait 2-3 mins. to set. Serve hot.
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Recipe 2 : Aloe Vera Chestnut Sweet Soup(滑奶蘆薈馬蹄露)
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Ingredients (5 servings):
3/4 cup of Kowloon Dairy Hi-Calcium Slimilk, 7 cups of water, 10 pieces of chestnut (peel off skin),
ready-to-serve aloe vera 100 grams, 2 tbspn. chestnut powder, 8 oz. rock sugar.
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Method:
1. Wash chestnut and chop into slices. Drain.
2. Add 3/4 cup of cold water to chestnut powder to form a thick paste.
3. Add chestnut slices into water and boil in low fire for 10 minutes.
4. Add rock sugar and melt it down. Add milk.
5. Add the chestnut paste, stir and reboil. A creamy dessert is done. Serve hot.
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Recipe 3 : Walnut Sweet Soup(合桃牛奶露)
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Ingredients (4 servings):
3/4 cup of Kowloon Dairy Hi-Calcium Slimilk, 4 cups of water, 160 grams skinned walnut, rice 40 grams, 160 grams sugar.
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Method:
1. Bake walnut in 180-degree oven for 5 minutes (or pan fry till golden brown); soak walnut in water for 4 hours and dry.
2. Wash rice, soak in water for 2 hours and drain all water.
3. Grind walnut, rice with water into thick creamy juice (or beat in a blender).
4. Bring the creamy mixture to boil in low fire and add in sugar and milk. Reboil and a creamy dessert is done.
5. Add small pieces of skinned walnut on top of the dessert. Serve hot.
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Recipe 4 : Steamed Custard (冰花鮮奶燉蛋)
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Ingredients (2 servings):
1 pack of 236mL Kowloon Dairy Hi-Calcium Slimilk, 2 eggs, 1/2 cup of water, 4 oz. rock sugar.
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Method:
1. Melt the rock sugar in water.
2. Wipe bottom of 2 bowls with oil.
3. Beat the eggs, blend in melted rock sugar and milk, and stir well. Filter the mixture with a sieve and put aside until all bubbles disappear.
4. Pour mixture into the 2 bowls and cover each bowl with butter paper (or aluminum foil), steam for 10 minutes and ready to serve.
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