Benger's Food Kanji
A historical preparation of malted wheat flour designed for easy digestion, traditionally served as a warm, comforting porridge or gruel. This smooth kanji is prepared by dissolving the flour in a small amount of cold water before whisking it into boiling water to create a light, nourishing drink. While originally prescribed for infants in the early 20th century due to its gentle nature, this malted preparation offers a glimpse into historical digestive foods and can be enriched with milk for a creamier texture.
Ingredients
- 1/3 teaspoon Malted wheat flour (or infant cereal) (Originally 'Benger's Food'. Quantity is for the starting stage; can be increased to 2 teaspoons for a thicker consistency.)
- 1/2 teaspoon Cold water (For making the initial paste.)
- 1 cup Boiling water (Originally '1 pasher' (approx 250ml). Can be substituted with milk for a richer version.)
- 1 pinch Sugar (Originally 'slight sweetness'. Adjust to taste.)
Instructions
- 1In a clean large cup, take the malted wheat flour (Benger's Food) and mix it thoroughly with the cold water to form a smooth paste without lumps.
- 2Add the boiling water to the paste and mix well. Transfer the mixture to a saucepan and place it on the stove. Bring to a boil and let it bubble 2 or 3 times to ensure it is fully cooked.
- 3Remove from heat and stir in a pinch of sugar for slight sweetness. Serve the kanji warm; do not serve it cold. Note: For older children or those with stronger digestion, milk may be substituted for the boiling water.
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