THERMAL COOKER - GINGKO NUT AND WATERCHESTNUT DESSERT

This is a lovely sweet dessert which I prepared using my Thermal Cooker.  It is so easy that I leave it to cook without having to watch over the stove.  Cooking it this way, the water does not vapourised yet the ingredients especially the white fungus are soft and smooth.  The gingko nuts are not bitter and the water chestnuts stay crunchy and tasty.

I don't mind preparing it again.  It can be served warm or chilled.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

The recipe below uses normal pot to prepare.

If using Thermal Cooker

• place white fungus in inner pot with water, bring to boil for 10-15 minutes. Add in remaining ingredients, boil for a further 15 minutes.
• Cover with lid and transfer to outer pot. Leave to cook for a further 1 hour or so. 
• Serve immediately or bring to boil again before serving, or chilled in the fridge.

Ingredients
20 gingko nuts or more 

6-8 waterchestnuts - peeled and cubed

10 red dates

2 florets white fungus - soaked and break into smaller florets

quail eggs - boiled and shelled[I omit]

2-3 blades screwpine [pandan] leaves

1.5 litres water

70 gm rock sugar

1. Put all ingredients [except eggs] into a big pot.  Bring to boil over high heat for 10-15 minutes.
2. Lower heat and simmer for 1 hour.  Lastly add in the eggs [if using].
3. Ladle into individual bowls to serve.

This post is linked to Cookbook Countdown #5 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray