This is another dessert recipe which I was unable to find the right name for it. So, I will call it the 8 Treasures Dessert because in the dessert, you will find 8 ingredients, though only 6 are visible. Anyway, the name is not all that important because what is more important is the deliciousness of this dessert – especially when eaten cold.
This dessert is really cooling, and I don’t mean just because it is served chilled. With a combination of white fungus, ginkgo nuts, lotus seeds, honey dates, red dates and sea coconut served in a chrysanthemumÂ and sugar-based soup, you will clamour for bowl after bowls of this nutritious dessert. I would recommend that you cook a substantial portion to share because it saves you the effort and your guests are likely to ask for seconds. This is a dessert which is great for parties and hot days.
A point to note. The gingko nut and lotus seeds need to be prepared for cooking by removing its inner core. For the gingko nuts, you will see one end which may show a tiny shoot just about to sprout. Poke the other side using a pointed toothpick. Do not poke at the end which the shoot can be seen. As for the lotus seeds, the technique to remove the inner core is similar.
This is the recipe for 8 Treasures Dessert
- 15 grammes white fungus (pre-soaked and cut into smaller pieces)
- 15 to 20 pieces ginkgo nuts (remove inner core by using a pointed toothpick to poke at the one end )
- 30 grammes fresh lotus seeds (remove inner core by using
- 4 pieces honey dates
- 12 pieces red dates
- 1 can of sea coconut slices (remove syrup)
- 10 grammes dried chrysanthemum flowers (rinsed)
- 100 grammes rock sugar
- 1.5 litres water
Bring water to boil. Add chrysanthemum flowers and turn off the heat. Cover lid and allow to steep for 20 minutes. Strain to remove flowers.
Add in the rest of the ingredients except the sea coconut. Bring the soup back to boil then reduce heat and simmer for at least 30 minutes. Thereafter, turn off the heat and allow to cool.
If you prefer serving it hot, add the sea coconut slices after turning off the heat and serve immediately. Otherwise, allow to cool, then add the sea coconut slices and chill it in the fridge prior to serving.
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