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Feast: Weekend wonders
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5/6

Make a dessert soup
Indulge in a traditional Chinese dessert soup this weekend! Bring 1.5 litres of water to boil with three knotted pandan leaves and a cup of pearl barley. When the barley has softened and the pandan has let out its fragrance and taste, add a cup of shelled gingko nuts, one broken-up sheet of dessert beancurd skin, and a beaten egg if desired. Add sugar to taste, and enjoy hot or cold.

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