White Fungus Beancurd Dessert

I cook dessert because I plan to cook Pandan nasi lemak for dinner. The meal is spicy, so it is good if have something to cool down the heat. I guess the dessert is good choice since my 2 babies also can drink.

I didn't add egg into the dessert because at the moment my daughter still cannot eat egg. I used fresh lotus seed and gingko because managed to get it during my weekend marketing.

Ingredients : White fungus, Dried beancurd skin, Water chestnut, Fresh lotus seed, Fresh Gingko, Rock sugar, 1 pandan leaf.

I cut water chestnut into small cube. I boiled dried beancurd skin and water chestnut for 1/2 hour, then added rock sugar, fresh lotus seed and gingko because no need to cook too long for gingko and lotus seed. I used another small pot to cook white fungus for 1/2 hour, then leave it cool. I blended the white fungus after it cool. Mixed together and continue to boil both for another 1/2 hour.

The dessert was ready to drink after we have our dinner "Pandan nasi lemak". My family members and 2 babies like it except my big boy. Women in the family like it because it is good for skin. My big boy never like to drink my dessert except give face "1 bowl only ah..."