Water mochi with ginger syrup 姜糖浆水麻薯

I was intrigued by how this Water mochi in ginger soup 姜糖水麻薯 will taste like and so I decided to make some to try.

After all, I had been taking ginger tea for the past one week due to digestion issue and after taking it for 3 days, I already felt a huge improvement.

Adding water mochi will be another alternative rather than boring ginger tea.

Learning experience:

I threw away one batch because it cooked to a dough.  So do remember to cook it at a very low heat and keep stirring constantly.  It should have this stringy effect when you lift the dough with your spatula.

Give it a brisk stir when it reached this stage.

The texture is like eating soft beancurd.  It is soft and melty.  I like it very much.  Will make some for the family next round.

I did only 50g milk to test it out.  Strongly suggest making it with 100g milk.  It is worth the try.

What you need:

Serve 2

100g milk

11g tapioca flour

6g sugar

150g water

14g slab sugar

8 slices ginger (I prefer more heat to the soup)

Method:

In a bowl, combine milk, sugar and tapioca flour.  Mix well.

Add into a wok and on very low heat, stir constantly until the mixture thickens slightly and has this string effect when you lift up the spatula.

Transfer to a bowl, clingwrap tight.  Chill.

In a pot, combine water, ginger and slab sugar.  Boil for 15 mins on med heat.  Chill.

Add in the mochi into the syrup. 

Garnish with peanuts or red beans but I have none at this moment.

Serve.

Enjoy!