Boiled Osmanthus With Gingko Nuts, Lotus Seeds & Foo Chuk In Milk

By pixen

Ingredients

• 1 pkt Fresh Gingko Nuts (100 g @)
• 1 pk Fresh Lotus Seeds (100 g @)
• 300 ml Fresh Milk
• 1-2 tsps Preserved Osmanthus Paste (Gui Hua Tang)
• 2 pcs Fresh Foo Chuk (Fresh Soya Milk Skins)
• 1-2 tsps Dried Osmanthus Flowers
• Some Sugar (to boil Gingko Nuts)

Details

Servings 4
Adapted from pixieate.blogspot.com

Preparation

Step 1

1. In a small pot, put in the Gingko nuts and cover with some water (just enough to cook the nuts) When nuts cooked enough to your liking, add in some sugar to taste. Remove the nuts from the pot and set aside.
2. In a clean pot, pour in the fresh milk. Add in the fresh Lotus Seeds. Let the milk boils and add in the sweetened Gingko Nuts.
3. Let the milk boils again for 1-2 minutes. Add in the preserved Osmanthus paste. Stir until the paste dissolves. If using the preserved Osmanthus paste, you don't need to add in any sugar. The paste is sweet enough to sweetened this dessert.
4. Add in the fresh foo chuk. Reduce the heat and simmered until mixture reduced slightly.
5. When the Lotus Seeds are cooked, add in 1 tsp of Dried Osmanthus. Stir the mixture.
6. Turn off the heat and let it steep for awhile wild the dried Osmanthus infused with the milk.
7. Serve in individual bowls either hot or cold and sprinkle with some Osmanthus on top.