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 milk11g tapioca flour6g sugar
150g water14g slab sugar8 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!