[cantonese Cuisine] Papaya Hitting Milk

Name: [cantonese Cuisine] Papaya Hitting Milk
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 papaya; 200ml Pure milk

by Powder gummy candy

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The "papaya hit milk" dessert is similar to the traditional Cantonese dessert "ginger hit milk". This pudding dessert does not require gelatine, isinglass powder, agar and other coagulants. It is made by the chemical action of papain in papaya and protein in milk to produce coagulation.
"Papaya bumping milk" compared with "ginger bumping milk", papaya contains a certain amount of natural fructose, which can reduce the amount of extra sugar in desserts, and is more suitable for dieters. The protease in papaya can break down fat into fatty acids; milk is rich in calcium, which also has a degrading effect on fat in the human body. Milk and papaya are very nutritious, and both have the effect of beauty and beauty.
The preparation method of this dessert is very simple, the material requirements are low, and the success rate is high. The only thing to note is that this is a ready-to-eat dessert, it tastes bitter after a long time, so be sure to make it right away. It is not easy to eat for a long time. "

Ingredients

1/2 Papaya
200ml Pure Milk

[cantonese Cuisine] Papaya Hitting Milk

1. Materials are ready.

[cantonese Cuisine] Papaya Hitting Milk recipe

2. Remove the seeds and dig out the flesh of the papaya and crush it with a spoon.

3. Put the papaya into the gauze and squeeze the papaya juice (or use a juice machine to make juice).

4. Pour the papaya juice into the measuring cup (I made 140ml of papaya juice for half a papaya).

5. Pour the pure milk into the milk pan and heat it to the micro switch fire.

6. Pour 50ml of papaya juice into a bowl.

7. Then pour in 80ml of hot milk.

8. Stir evenly, leave it to cool but solidify and start eating.

Tips:
1. For those who like fine taste, wrap the papaya pulp with gauze and squeeze out the papaya juice to filter out the fiber of the pulp; if the pulp is broken with a juice machine, filter it again with a strainer.

2. This dessert can be made with fresh milk and milk powder. The fresh milk must be boiled until slightly boiled and then mixed with the papaya liquid; and the milk powder can be brewed with hot water in the papaya juice.

3. The required papaya juice for each bowl should not be less than 35ml. My bowl is 130ml, I put 50ml papaya juice and 80ml hot milk, it tastes good.

4. The more papaya juice is put, the higher the success rate; the milk must be heated, the higher the success rate.

5. This dessert must be made and eaten right now. Don't leave it for a long time. The taste will be bitter. If it is not sweet enough, add sugar to taste. My papaya is very sweet and I didn't add sugar.