Tuesday, October 16, 2012

Barley Gingko Dessert

Hubby's favourite dessert of all time and best of all, this can be kept in the fridge for up to a week and makes a great thirst quencher too!

Ingredients (for about 5 litres of water):

1 packet of dried winter melon (diced)
1 packet of barley
3 cups of gingko (more if you like)
2 cups of lotus seed
4 large pieces of white fungus
4 pcs pandan leaves (tie into 2 knots)
honey sugar to taste


1. Put in the barley and winter melon to boil in a large pot. Leave to boil in slow fire for about 15 mins.
2. Add in lotus seeds. Leave to boil in slow fire for about 10 mins.
3. Add in pandan leaves, gingko and white fungus. Leave to boil till gingko is softened.
4. Add in sugar to taste.
5. Can be served hot or cold :)

Churned out directly from Aniston's Kitchen...

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