Another lovely sweet dessert which I prepared using my Thermal Cooker. Again, it is so easy that I just leave it to cook without having to watch over the stove after boiling the ingredients for a specific time. Cooking it this way, the water does not vapourised yet the ingredients especially the white fungus are soft and smooth.
I boiled the ingredients for a longer time as there are the sweet and bitter almonds in this dessert. Love the nuts which is crunchy and the pears tender. The sweetness is just nice.
It can be served warm or chilled as a refreshing and tasty dessert after a spicy meal. My niece ate this and gives a Thumbs Up.
2 Chinese pears - skinned and cut wedges or big cubes
2 florets white fungus - soaked and break into smaller florets
10 red dates
20 gm lum hung [sweet almonds]
20 gm pak hung [bitter almonds]
1-2 tbsp wolfberries [kei chee]
2-3 blades screwpine [pandan] leaves
2 florets white fungus - soaked and break into smaller florets
10 red dates
20 gm lum hung [sweet almonds]
20 gm pak hung [bitter almonds]
1-2 tbsp wolfberries [kei chee]
2-3 blades screwpine [pandan] leaves
2 litres water
140 gm rock sugar
- Place white fungus and almonds in the inner pot with water, bring to boil for 20 minutes. Add in remaining ingredients, boil for a further 20 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.
- Ladle into individual bowls to serve.
Note - the sweet and bitter almonds are available from Chinese Medical shop
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