Monday, 20 June 2011

PauPau Ginkgo Nuts with Soy Milk Dessert (Tong Sui)

Ginkgo nuts are very common used in Chinese cooking, either in dessert or congee as well. Today I am going to share with you "PauPau Ginkgo Nuts with Soy Milk Dessert".

About 25 ginkgo nuts (shells removed)
2 pieces dried beancurd sheets 
6 red dates 
1 small pack white fungus
About 20 dried longan
500ml unsweetened soy milk
500ml water
Rock sugar (to taste)

Rinse ginkgo nuts and dried beancurd in a separate bowl. Soak beancurd until softened. 
Put in the ginkgo nuts, red dates, white fungus, dried longan and soy milk into boiling water and covered it.
Cook over medium heat for 30mins or until the ingredients are softened.    
Add rock sugar to taste and cook until the rock sugar dissolves. 
Add the softened beancurd and continue to cook until it breaks into pieces. Or you can stir it longer until it dissolves.

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