2 cups of coconut milk (480 ml)
6 cups of milk (1.4 l)
1 cup of sugar (180 g)
1 cup of cornstarch (110 g)
For the sauce
1 cup of finely sliced ginger (150 g)
1 1/2 cups of sugar (270 g)
1 cup of water (240 ml)
2 cups of coconut milk (480 ml)
6 cups of milk (1.4 l)
1 cup of sugar (180 g)
1 cup of cornstarch (110 g)
For the sauce
1 cup of finely sliced ginger (150 g)
1 1/2 cups of sugar (270 g)
1 cup of water (240 ml)
In a large saucepan, combine all ingredients
Cook over low heat, stirring constantly, until thickened and heated through
Transfer to a mold with a hole in the center, about 23 cm in diameter, that has been coated with butter or cooking spray
Refrigerate for at least 2 hours
Prepare the sauce: In a small saucepan, combine the sliced ginger and enough water to cover it
Bring to a boil over high heat
Drain, cover with cold water again, and return to a simmer
Drain and reserve
In a small saucepan, cook the sugar, water, and ginger over medium heat until thickened slightly
Remove from heat, let cool, and refrigerate
To serve, unmold and serve with the ginger sauce
(Serves 202 calories per serving)
