Ginger Rice Panna Cotta

薑糖米奶酪 Jiangtiang Minailao
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  • Prep: 5min
  • Cook: 15min
  • Serves: 4
  • Complexity: easy
A little bit ginger, a little bit milky, a little bit rice chewy, smooth like moose, taste fantastic!


  • Ginger brown sugar blocks 60g (Option)
  • Boiled water 100ml
  • Gelatin 8g
  • Pre cooked Five Sacred Grains 150g
  • Water 50ml
  • Low fat milk 200ml
  • Low fat cream milk 100ml


A. Cooking the Rice Panna Cotta
  1. First, take a pot, add water and ginger brown sugar blocks with the melted.
  2. Blend pre cooked Five Sacred Grains with 50ml water until smooth and thick.
  3. Sprinkle with gelatine powder into the pot, and three minutes later, whisk thoroughly and stirred to dissolve, if a little agglomeration, place back to the stove in small heat and keep stirring (do not boil!) Until the entire melted.
  4. Add blended five Sacred Grains to the pot and mix well.
  5. Poured into the milk and milk cream mixture, then stir and mix well.
  6. Packing to small glasses, place in the refrigerator for about 2-3 hours to solidified.

B. Serving

  1. Decoration with some fruit or sweet.