Skip to main content
logo
Food Advertising by

Snow Fungus with Sweet Potatoes ~ 雪耳番薯糖水


With only a few ingredients like snow fungus, sweet potato and some rock sugar, you can easily whip up a decent dessert.  This dessert can be served chilled or warm, after a meal or you can enjoy it at any time of the day.   This cooling dessert  is very much more look forward to especially when we had to tolerate the current hot, humid heat.






This is with some beaten egg whites



Snow Fungus with Sweet Potatoes  ~   雪耳番薯糖水

Ingredients

  • 1 sweet potato, about 200 g, cut into small pieces
  • 1 piece snow fungus, about 30 g 
  • 2.1/2 litres water
  • Cane rock sugar to taste
  • 2 egg whites, beaten  (optional)
  • Pandan/screw pine leaves
Method
  1. Soak the snow fungus in water till it becomes soft,   Snip off and discard the yellow hard part on the under side of the snow fungus.  Cut up the snow fungus into very tiny parts.
  2. In a pot, bring the water to a boil, add in the knotted pandan leaves and snow fungus.  Let it boil for about half an hour till the fungus becomes soft.
  3. Add in the sweet potato cubes, let it simmer till cooked.
  4. Add rock sugar to taste, stir through till sugar is dissolved.  Discard pandan leaves.
  5. Serve warm or chilled.
Note :  You can add in beaten egg whites after adding the rock sugar.



Comments

  1. I love sweetened snow fungus soup...one of my favourite summer late afternoon treats.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.