Ginger Fudge - "Ginger Warming Soup". Chinese medicine believes that in winter, the stomach is cold, appropriate to eat more ginger can warm the stomach to dispel cold and remove dampness, the body is cold, especially cold hands and feet of women, excessive cold easily damage the yang qi, eat a little ginger can play a role in dispersing cold and replenishment of qi.

Magical ginger fudge, the main ingredients for glutinous rice flour, brown sugar and meat ginger juice, the list of ingredients at first glance is not déjà vu? Especially like rice cake, believe me, when I made it, I had the same feeling and confusion as you, wait until finally cut into small pieces, dipped in sugar, oh, crunchy on the outside and Q on the inside, it is indeed fudge! If you don't like the sweetness, you can also dip it in coconut or sesame seeds, so let the "ginger" love go on! Winter eat radish summer eat ginger, if you think recently eat too cold, air-conditioning blowing too much, or cold, do some ginger dots, eat the stomach instantly warm, dispersal of cold summer, relieve cold hands and feet effect is particularly good, simple and delicious!

180g of ginger, 150g of Shukman glutinous rice flour, 150g of Shukman brown sugar, 30g of water, Shukman granulated sugar!

Preparation of ingredients: Cut the meat and ginger into small pieces and use a blender to puree the meat and ginger. Strain out the ginger juice using a soup bag.

Mix the ginger juice with glutinous rice flour to form a ball, if it is too dry you can add a little bit of water (the ratio of ginger juice to glutinous rice flour is 1:1, but the amount of water absorbed by different glutinous rice flour is not the same so it is best to adjust appropriately).

Pour the brown sugar into the pot, add water and cook slowly over low heat until the brown sugar is completely melted and thickened (keep stirring with a hand whisk during this time). If the brown sugar water is cooked for too short a period of time, it is not thick and too much water, the finished product will be easily sticky and unshaped.

Pour the brown sugar into the ginger glutinous rice paste and stir well.

Brush the molds with oil and pour in the brown sugar and ginger glutinous rice paste.

Cover with plastic wrap and steam over high heat for about half an hour.

Steam the ginger paste and let it cool, then cover with plastic wrap and refrigerate for 1 hour.

Take out the frozen ginger candies and cut them into pieces.

After dicing, put it into granulated sugar and dip it into white sugar, or you can dip it into coconut or other. It's slightly sweeter when dipped in white sugar.

One bite at a time, soft and chewy.

The ginger flavor is slightly spicy, so if you have cold hands and feet, you should try it!

Tips

1. Different brands of glutinous rice flour absorbency is not the same, the water should be adjusted appropriately according to the situation.

2. If the ginger candy dipped in sugar quickly melted (sugar absorbs water), it may be that the finished product is a little too humid, either because of the water absorption of the glutinous rice powder, or because the brown sugar is not cooked to the right consistency, in which case it needs to be cut and eaten now, or dipped in coconut to solve the problem.

3. Personally, I prefer a softer texture, so we have this finished product dipped in sugar slightly easy to absorb water this small shortcoming can be accepted, even if you do a little harder, the characteristics of the water absorption of sugar is also very difficult to make it continue to stay dry, like dipped in sugar, it is recommended that the frozen preservation, now cut and eat!