A favourite DESSERT to share........

Desserts are sweet foods or dishes which are being served at the end of each meals. The most popular desserts are cakes, cookies, pastries, ice-cream, pie, candies, fruits, salads, jellies, custards, sweet soups and many others.

Today, I would like to share a simple Chinese dessert recipe with all my online friends, which is known as 'Tongsui' in Cantonese.

You will need:

1. White Fungus - soak it in water, clean it and tear it into desired size pieces
2. Gingko Nuts - readily purchased from supermarkets in packet form. Cut nuts into half, scrap off the small bud in the center (as it is bitter), clean and drain
3. Dried Longan - wash and drain
4. Dried Red Dates - wash and drain
5. Barley (Imported type) - wash, soak for a while, drain
   
6. Pandan Leaves - clean & tied in knot
7. Rock Sugar

Tips: The amount of ingredients is based on individual's requirements. However for barley it is advised not to put too much as the soup will be sticky. For Longan and Red Dates it should be much lesser than white fungus and gingko nuts as it is meant for flavour and colours.

Few simple steps........

1. Boil water in a pot (amount depending on the ingredients and how much you intend to cook) together with the knoted pandan leaves and barley.
   
2. When the barley is slightly soft, put in the white fungus and let it boil again.
3. Add in the red dates.
4. Next, put in the gingko nuts
5. When every ingredients in the pot is almost done, start putting in the rock sugar, stir well and taste. (Remember rock sugar takes some time to dissolve)
6. Finally, put in the dried longan and let it boil for a while.
   
7. Remove the soup from stove and let it cool, serve.

Tips: This soup can be consume either warm or cold. It tastes better when put in the fridge overnight.

Here's a bowl of 'Tongsui' from my home kitchen to be shared with all.......

"HAPPY COOKING"