Annyeong!
During my recent Taipei trip I bought some Ginger Molasses as gifts for my family and friends. They look really cute in packaging and their benefits are well known especially in Chinese families.
These are Longan Molasses. :). Cute!
I really liked the gentle ginger taste but it doesn’t give the “kick” that I need especially during fever or menses days. After studying with the best teacher: Google, then I decided to give it a try to make my own version of it.
Ingredients:
- Ginger approximately 200g (I used close to 300g for extra spiciness)
- Molasses 400g
- Baking sheet
First, wash the ginger thoroughly by cutting off the non-so-fresh edges, but not peeling the entire ginger as the ginger peel is beneficial. I used a toothbrush especially for my food to brush it until clean.
The recipes told me to chop the ginger up into smaller pieces but I thought I could use my grater so I shredded it into fine ginger. With the ginger juice, I transferred them into a low heating pan, and stir it until it dries up, or turns slightly brownish.
After trimming them. 🙂
Finely grated ginger. Turn on low heat.
Keep stirring! Never give up.
Then it became very dry, still with a biiiiit of moisture.
Then, put the Molasses into the pan and stir.
Right after pouring the molasses into the pan.
Keep stirring too!
Increase the heat and stir continuously. When the mixture has become sticky, drop a droplet of the mixture into a bowl of room temperature water (cold but not ice cold). If it does become sticky like a ball, and try the texture if it is like Play-Dough, then it is time to remove the mixture from heat.
note: this technique is called as Cold Water Test. In this recipe the firmness of the cooled candy mixture is Firm-Ball-Stage. No pics taken as it was the MOST CRUCIAL part of the entire process. Was too busy and careful. Hehe..
Pour the mixture into a small baking pan lined with baking sheet. When it is still hot, and a bit hardened, I used a pan to gently roll the top of it so that it became smoother. (Sort of ironing clothes theory? Hehe.) Cut the molasses while it is still hot, otherwise it becomes as hard as a brick. Cool completely, and store in an air tight container.
Pour into a baking sheet lined baking pan or container.
Tadah! Still super hot! At this point I covered the top of the mixture with the baking sheet and rolled a flat surfaced pan over it to smoothen out its surface. 🙂
After being cut! Warm. There is no rule in the sizes, you decide. 🙂
It hardened into small bricks of Ginger Molasses. Yay!
Store in an airtight container.
Do not store the ginger molasses in the fridge as it spoils the benefits of the dehydrated ginger. They will stay well at least for 3 months but I doubt that they have that they have such “longevity” because I really love to drink them, so much. Kekeke..
Caution: If the ginger doesn’t get sufficiently dehydrated, your bricks of Ginger Molasses may be a comfy bed for fungi and bacteria.
Drop a cube or two into your thermos and drink whenever you want!
I don’t really like the fragments of ginger so I use a tea bag to filter all the ginger away. Kekeke.. It is entirely up to you!
I would like to say that the difficulty level for this recipe is Medium. As it requires good control of the heat especially the candy process. Overheating can lead to “honey-comb-like” candy or even hard candies. Practice makes perfect! Keep trying!
Wookie! Till I blog again!
Oh my goodness my Taipei blog is halfway done. keke..
the jour-nee. 