I have always been confused with Gingko Nuts and Lotus Seeds!! Though I have cooked this dessert which is popularly known as 'Tong Sui' for quite a number of times but I still tend to have difficulties differentiating the two. At certain times I'll used both these two ingredients when preparing this dessert, while at times I'll be using only one, it all depends!!
Speaking of Gingko Nuts, it is interesting to learn that we can cook it wholly without having to split it into two and yet able to get rid of the small membrane at the inner core which is bitter in taste. This new technique which I've just learned is worth sharing....... here's to share in pictures!!
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The fresh nuts
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| Crack the nuts |
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The seeds inside with the skin
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After removing the skin
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The bitter membrane is removed using toothpick
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| The unwanted shells & skin |
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| A bowl of 'Tong Sui' Dessert! |
