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Wednesday, October 22, 2014

White Fungus and Pumpkin Dessert

Pumpkin for desserts, there are so many kinds and combinations.  This dessert has pumpkin with white fungus, red dates and sweet corn.
Whatever it is, desserts either cold or warm is always welcome after meal.
Verdict - clear soup dessert with soft pumpkin and crunchy white fungus and sweet corn kernels.  The red dates do add some sweetness to this dessert.
Recipe Source - Alan Kok's Book - My Treasured and Tasty Temptations
20 gm white fungus - soaked, washed and break into florets
200 gm pumpkin - peeled and cut into small pieces
1 small sweet corn - cut into pieces [I used 150 gm fresh corn kernels]
20 red dates
3 pieces pandan leaves - washed and knotted
2000 ml water
120 gm sugar to taste
  1. Bring water to boil with white fungus.  Reduce heat and simmer for 30 minutes.
  2. Add in sweet corn and red dates.  Cook for another 20 minutes.
  3. Lastly add in the pumpkin and pandan leaves.  Cook for a further 15 minutes until pumpkin is soft.  Add in sugar to taste.
  4. Dish up to serve warm or chilled.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
I'm also submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Luv Sweet and Savory said...

Kimmy, I would love to have a bowl of this refreshing dessert ... cold please ... hee hee !

Kimmy said...

Hi Karen, sure your can help yourself to a bowl of this. It tasted good either chilled or warm. Honestly, it tasted even better when I chilled it in the fridge till the next day. The white fungus with slimy and absorbed the sweetness of the pumpkin and soup.

Phong Hong said...

Hi Kimmy! What a good idea to add pumpkin into this dessert. Pumpkin is so creamy and sweet and I would enjoy this dessert very much!

Kimmy said...

Hi Phong Hong, after cooking this dessert, I was quite addicted to pumpkins now. Today, I cooked another simple dessert with pumpkin again. It tasted good too.

Eileen Lee said...

Hi Kimmy, I love your dessert, very refreshing and I wish to serve cold, hi hi

Miss B @ Everybody Eats Well in Flanders said...

This looks very refreshing and nutritious, good way to beat the haze! I heard the haze is very bad in Singapore, but not sure if it is bad at your side?

Kimmy said...

Hi Eileen, I like it chilled too. Very soothing and refreshing as you slurp in the soup, then the pumpkin just melt in your mouth cos' it is soft.

Kimmy said...

Hi Miss B, it is bad too in Penang. Even after heavy downpour, the haze is still there in the early morning. It depends on the wind direction. It's good time then to cook this dessert for the family.

kitchen flavours said...

Hi Kimmy,
I have not eaten pumpkin tong shui for ages! The last time I made something like this was almost two years ago!! Gasp...that long!
Your dessert looks wonderful, and yummy! Thanks for sharing with CYB!

Kimmy said...

Hi Joyce, it is because you have too many to prepare and cook. Hard to repeat it like me. Just not enough time to try all the lovely recipes shared in the web world. But I really like this dessert and would mind cooking it again when I have pumpkins at home.

mui mui said...

Hi Kimmy,
This would be a prefect dessert for a hot weather over here. I would have 2 bowls

Kimmy said...

Hi Mui Mui, I had this warm and chilled. I prefer it chilled and could also slurp in the white fungus which is soft.

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