Homemade Crystallized or Candied Ginger.
Ingredient
- 500 gram peel and sliced fresh Bentong ginger root.
- 300 gram sugar
- 250 ml water.
Direction
- Peel ginger skin either using a peeler or knife at your own convenient.
- Wash cleanly, pat dry. Slice ginger estimate 1/2 - 1 cm width until complete.
- Heat up a medium saucepan add water, sugar and ginger, and bring to a boil.
- Stir occasionally until sugar melts into a syrup and reduce heat to a simmer stage.
- Ginger slightly changes to yellowish, and sugar syrup starts getting slightly thicken.
- Continue to simmer until syrup is mostly crystallized.
- Switch off heat and strain ginger in a bowl .
Direction- Sunlight drying method.
- Spread ginger evenly on a parchment paper in a tray. Dry in hot sunlight for 4 days.
- (Depending on how hot is the sunlight, & thickness of your sliced your ginger.)
- Keep in airtight jar after drying process and it is ready to be consume.
Note and Tips:
- This is trickier than it looks, if its older ginger, you have to boil it longer.
- 500 gram ginger shrinks after simmering for 50 minutes - 1 hour.
- So don't be surprise ending result I only got 250 grams only, somewhere around this much.
Crystallized Bentong Ginger