Any day is a good day for a sweet warm dessert. Whether you like to start or end off your day on a sweet note, or need a mid-day perk, here’s an easy Snow Fungus Dessert (Tong Sui) recipe you can make from home and store in the fridge for that perfect moment.
Tong Sui or Tang2 Shui3 is a term for any sweet warm dessert, usually served after a meal. This recipe using snow fungus, peach resin, gingko nuts and lotus seeds has a good mix of chewiness, crunchiness, mushyness, melt-in-your-mouth goodness all in one sweet spoonful!
Recipe for Snow Fungus Dessert (Tong Sui)
- 200 grams of gingko nuts
- 100 grams of lotus seeds
- 20 grams of white or snow fungus (soak in water)
- 40 grams of barley
- 100 grams of peach resin (soak in water for 2 to 3 hours. Rinse a few times to thoroughly remove all sandy particles)
- 3 litres of water
Preparation for the gingko nuts with shells:
Planning ahead for Mother’s Day? Here are some ideas!
If you buy the gingko nuts from the market, they usually come with shells. Crack the shell to get to the nut. Steep in hot water to remove the skin. With a toothpick, poke the top through to the bottom to remove the seedling. Or a much simpler method is to buy the ready-packed gingko nuts from the supermarket.
Preparation for the lotus seeds:
Soak in a bowl of tap water for half an hour. Open up to remove the seedling inside. Or buy the ready-packed lotus seeds from the supermarket.
- Fill the pot with the 3 litres of water.
- Put in the gingko nuts, lotus seeds and barley to boil.
- Lower the fire to simmer for 1 hour.
- Add in white fungus and peach resin to cook for another half hour.
- Add sugar to taste.
Good for a family of six.
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