Pandan Flavoured Snow Fungus & Gingko Nut Dessert
Recipe source : Doris Choo
A simple and sweet dessert which we love to enjoy every now and then. We like to add hard-boiled quail eggs to this "tong-sui" or sweet soup. This dessert requires just a few basic ingredients yet a very tasty soup is brewed.
I do not normally add pandan leaves to boil this sweet soup. But today, since I have some pandan leaves left in my fridge, I added a few blades of these fragrant leaves to enhance the flavour.
Well, I have no complaints. The flavour is definitely better with the added pandan leaves.
50g snow fungus, soak until soft and cut into bite-sized pieces
100g gingko nuts, remove shells and membranes
10 quail eggs, hard-boiled and remove the shells
3 blades pandan leaves, knotted together
120g cane rock sugar
1.5 litres water
1. Bring 1.5 litres of water to the boil.
2. Add in the pandan leaves, softened snow fungus and gingko nuts and boil for 30 minutes.
3. Remove and discard the pandan leaves.
4. Add in cane rock sugar and hard-boiled quail eggs.
5. Boil for a further 10 to 15 minutes or until the cane rock sugar dissolves.
I am linking this post to Joceline Lyn of Butter. Flour & Me
This event is linked to Little Thumbs Up organised by Zoe of Bake For Happy Kids
The ingredient for September is "pandan"