Sweet Beancurd & Ginkgo Nut Soup Chinese Dessert 腐竹白果糖水
I haven't been doing much in the kitchen of late due to being poorly - mainly thanks to the extremely hot and humid weather. And the last thing I can imagine doing in this heat is to face more heat in cooking!
But now that I'm recovering (touch wood!), what can be better than having something nourishing that puts some goodness back into me, than this Sweet Beancurd & Ginkgo Nut Soup Dessert?
I've always loved this soupy dessert and it really is so easy to make, even when you're not exactly in an energetic mode.
The ingredients: A handful of raw ginkgo (I got some unshelled ones), about 50 nuts Several sheets of dried soya skins (dried beancurd sheets), break into smaller pieces if too big Honey rock sugar, about 80g (or adjusted to individual preference)
The cooking: Crack open the ginkgo nuts to get the kernels out. Soak them in a bowl of water for about 20 minutes, remove the brown membranes then rinse and strain.
I like using the rice cooker for this, as there…
But now that I'm recovering (touch wood!), what can be better than having something nourishing that puts some goodness back into me, than this Sweet Beancurd & Ginkgo Nut Soup Dessert?
I've always loved this soupy dessert and it really is so easy to make, even when you're not exactly in an energetic mode.
The ingredients: A handful of raw ginkgo (I got some unshelled ones), about 50 nuts Several sheets of dried soya skins (dried beancurd sheets), break into smaller pieces if too big Honey rock sugar, about 80g (or adjusted to individual preference)
The cooking: Crack open the ginkgo nuts to get the kernels out. Soak them in a bowl of water for about 20 minutes, remove the brown membranes then rinse and strain.
I like using the rice cooker for this, as there…
