腐竹白果糖水

The weather is getting real crazy and hot now, especially during Chinese New Year. But keep having ice creams or ice water that will not help much but also it’s not good for our health.

Instead of having ice cream all the time, why not making our own dessert and yet it could help to cool off our body’s heat, on the other hand in Cantonese belief, it does help in moisture our lungs and skins.

Of course, what am going to share here it’s not anything expensive like Bird Nest, but it’s something affordable yet it tastes like Soya Milk. That’s Bean Curd Skin with Gingko.

This is basically my sister’s favourite… and recipe got it from her mother-in-law. If you have a pressure cooking pot, this is easily can be made within an hour.

Ingredients

75g gingko

75g bean curd skin

Crystal Rock Sugar or Brown Sugar (depends on preference)

Step-by-Step

Remove the gingko shell, boil the gingko in a hot pot of water for easy peeling skin

After boil for about 10 to 20 minutes, drain the water from the pot

Leave it cool, and then peel off the skin

While boiling the gingko, soak the bean curd skin in a pot of water for cleansing

Boil about 5 to 6 soup bowl of water, put the sugar into the pot

Follow by the bean curd skin

As well as the gingko

Stir occasionally
Do not close the lid completely, leave the lid slightly open
Cook for about 2 to 3 hours for normal pot, if you have pressure cooker, it can be cooked for an hour

Final result, a cup of Chinese Dessert that helps to moisture the lungs and the skins, isn’t that affordable than a Bird Nests?