Snow Fungus Soup Recipe

Look out for good quality white fungus recognizable by its whole fungus shape - better ones are
cleaner and more fragrant.
Serves: 6-8

Prep Time: 10 mins

Cook Time: 40 mins

INGREDIENTS

40 grams snow fungus (also known as white jelly fungus, silver ear, white wood ear, )

2 litres water

5 pandan leaves tied to a knot

50g dried longan ()

20 pitted red dates ()

100g (about 30) ginkgo (gingko) nuts () use either canned or vacuum-packed type

120g rock sugar () to taste

DIRECTIONS
1. Soak snow fungus in a bowl of hot water until it is puffed up and turn a whiter shade, then
carefully drain soaking water. Using a pair of kitchen scissors, trim and discard the dark
yellow hard part on the centre underside of the fungus. Cut the rest of the fungus to smaller
pieces and set aside.
2. In a soup pot, add water, fungus, pandan leaves, longan and red dates. Bring to a boil and
then simmer (with lid partially closed) for 20 minutes. Add gingko nuts and continue
simmering for 10 minutes.
3. Add rock sugar to taste and stir through until the sugar is fully dissolved. Discard pandan
leaves. Serve warm or chilled.
Noob Cook Tips
1. If you are using raw gingko nuts, gently crack open the shells with a mortar and pestle, insert a
toothpick to flick out the dirt in the centre of the nut which is bitter tasting. You will need to increase
the simmering time in step 2 (at least 1 hour instead of half an hour or until the nuts are soft). Add
the white fungus at the last 30 minutes of simmering.
2. You can substitute gingko nuts with lotus nuts, or use a combination of both.
3. Instead of dried longans, you can substitute with fresh or canned longans which you add to the
dessert when serving (no need to simmer).
Ingredients Used: ginkgo nut longan pandan red date snow fungus sugar

Almond Soya Beancurd Recipe

As the quantities are small, it is recommended to use a digital weighing scale for accuracy. Each gram
of instant jelly powder makes a difference in the resulting firmness.
Serves: 2

Prep Time: 10 mins

Cook Time: 5 mins

INGREDIENTS

30 grams 'Unisoy' Soya Bean Milk Powder

15 grams 'Polleney' Soya Bean Milk Powder

15 grams 'Nestle' 'Coffeemate' coffee creamer

15 grams sugar to taste

350 ml hot water

1 tbsp almond syrup to taste

5 grams instant jelly powder

You also need

digital weighing scale

whisk

sieve.
DIRECTIONS
1. In a saucepan, add all the ingredients except instant jelly powder. Heat until warm but not
boiling, whisking or stirring the soya milk until fully dissolved.
2. Stir in instant jelly powder until fully dissolved. Run the soya milk through a sieve for about 4
times.
3. Gently pour into 2 bowls and flatten surface bubbles with the back of a spoon. Leave to cool
at room temperature, then transfer bowls to chill in the fridge.
Adapted from chanzhf, HWZ: "Sharing lao ban recipe. Who wants?"
Ingredients Used: almond syrup creamer jelly powder soya milk powder sugar

Red Bean Soup Recipe

Where yin and yang of foods go, green bean soup is "yin" (cooling) while red bean soup is "yang"
(warming), so this is perfect for the cooler rainy days. If you do not wish to add any sago to your red
bean soup, skip step 1.
Serves: 4

Prep Time: 10 mins

Cook Time: 60 mins

INGREDIENTS

100 grams red beans (may also use Japanese azuki beans)soaked overnight, rinsed and
drained

2 pandan (screw pine) leaves dried ends cut, tied in a knot

1.7 litres water

70 grams rock sugar to taste

10 grams (about 3 pieces) dried orange (tangerine) peel

80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional

50 grams (1/3 cup) small sago (small tapioca pearls)

DIRECTIONS
1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove,
cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until
all the sago turns translucent. Run the cooked sago through a fine sieve and running water to
remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing
sago.
2. In a bigger soup pot, add red beans, 1.7 litres water, dried orange peel and pandan leaves.
Bring to a boil.
3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50
minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top
up with hot water at any time if necessary.
4. Stir in rock sugar (to taste) until the sugar is dissolved. Discard orange peel slices and
pandan leaves. Add the cooked sago prepared in step 1 to the red bean soup. Serve warmed
or chilled.

Ginkgo Barley (Fu Chok) Recipe

Make sure you buy the soft type of beancurd skin to make this dessert (pictured above). The other
type, which is harder and oilier, is more suitable for making savoury Chinese braises and stews.
Serves: 4-6

Prep Time: 10 mins

Cook Time: 40 mins

INGREDIENTS

100g soft beancurd skin sheets () soaked in water until soft

1800ml water

50g barley () rinsed

3 pandan leaves tied to a knot

20 pitted red dates100g canned or vacuum-packed (boiled and shelled) ginkgo nuts ()

130g rock sugar () to taste

DIRECTIONS
1. In a pot, add water, barley, pandan leaves and red dates. Bring to a boil, then simmer for
about 20 minutes or until barley is soft.
2. Add gingko nuts and soaked softened beancurd sheets (do not add the water used to soak
the beancurd sheets), and continue simmering for another 10 minutes, or until the beancurd
skin reached the consistency you like (big pieces or congee-like fine consistency; I like
somewhere in between).
3. Add rock sugar, stir until the sugar is fully dissolved. Discard pandan leaves. Serve warm or
chilled.
Noob Cook Tips
1. Get the finer type of barley, usually labelled as pearl barley. They are easier to cook and softer to
eat.
2. You can substitute gingko nuts with lotus nuts, or use a combination of both.
Ingredients Used: barley beancurd sheet ginkgo nut pandan red date rock sugar

 Taro Coconut Milk with

Tapioca Pearls
Ingredients:
2.5 cups of taro, skin and diced
6 cups of water (for taro)
1.5 cups of tapioca pearls
6 cups of water (for tapioca pearls)
1 can of coconut milk
1 cups of rock sugar
Directions:
1. Bring a pot of (6 cups) water to boil, stir in sago pearls, cover and cook for 5
minutes. Remove from heat with the cover for 30 minutes or until the pearls turn
translucent. Rinse with cold water and set aside.
2. Bring a pot of (6 cups) water to boil, add taro, then reduce the heat to medium-low, simmer
for about 15 minutes or until softened. Add coconut milk and sugar, stirring until sugar
dissolve. Bring to a boil and stir in tapioca pearls until well combined.

Tang Yuan (Glutinous Rice Balls) Recipe

Tang Yuan are popularly eaten during "yuan xiao" (last day of CNY), "dong zhi" (winter solistic) and
auspicious family celebrations.
Tip when kneading the dough: If the dough is too dry, add a bit more water. If the dough is too wet,
add a bit more flour. If the dough feels dry when shaping the balls, dip your fingers in water before
continuing.
Serves: 4

Prep Time: 25 mins

Cook Time: 10 mins

INGREDIENTS

1 cup glutinous rice flour

1/2 cup water for making dough

1/2 tbsp caster or super fine sugar

food colourings
(A) Sweet Soup ()

80 grams ginger bruised

1 litre water

80 grams gula melaka (or rock sugar/brown sugar) to taste

2 pandan (screw pine) leaves tied in a knot

DIRECTIONS
1. In a large mixing bowl, add flour and sugar. Gradually add water (you don't have to use all of
it) and knead the dough until soft, smooth, easily kneadable yet not sticky to the fingers (too
wet), nor crumbling (too dry).
2. Divide the dough depending on the number of different colours you intend to make. Add food
colouring, one drop at a time, to each portion and knead until the colour is well distributed.
Shape the dough to even-sized balls.
3. Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the
tang yuan into the boiling water and cook until they float to the surface. Transfer them
immediately to a bowl of room temperature water until cooled or ready to serve.
4. To cook the sweet soup, add (A) to a pot. Bring to a boil and reduce heat to a simmer until the
sugar is fully melted.
5. To serve, add tang yuen to a serving bowl and ladle the sweet soup over.
Ingredients Used: food colouring ginger glutinous rice flour gula melaka pandan sugar

Chinese Green Bean Soup Recipe

Where yin and yang of foods go, green bean soup is "yin" (cooling) while red bean soup is "yang"
(warming), so this is perfect for the hot summer weather. If you do not wish to add any sago to your
green bean soup, skip step 1.
Serves: 4

Prep Time: 10 mins

Cook Time: 60 mins

INGREDIENTS

50 grams (1/3 cup) small sago (small tapioca pearls)

100 grams green beans (aka mung beans/lu dou/) soaked overnight, rinsed and drained

2 pandan (screw pine) tied in a knot

1.7 litres water

10 grams (or 3 small pieces) dried orange/tangerine peel ()

80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional

70 grams rock sugar () to taste

DIRECTIONS
1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove,
cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until
all the sago turns translucent. Run the cooked sago through a fine sieve and running water to
remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing
sago.
2. In a bigger soup pot, add green beans, pandan leaves, water and orange peel. Bring to a boil.
3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50
minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top
up with hot water at any time if needed.
4. Stir in rock sugar until the sugar is dissolved. Discard orange peel slices and pandan leaves.
Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.
Ingredients Used: ginkgo nut green bean orange peel pandan rock sugar sugar

Bubur Cha Cha Recipe

Prep Time: 30 mins / Cook time: 30 mins
Ingredients:
1 each orange, yellow and purple or white sweet potato (roughly medium sized ones
will do), peeled and cut into half inch cubes
1 small yam (Chinese taro), peeled and cut into half inch cubes
3-4 Tbsp sugar
6-7 cups water
4-6 pandan leaves washed and knotted together
1-2 cups thick coconut milk (or 1 can if you cannot get freshMae Ploy is our
preferred brand)
1/3 cup tapioca pearls
rock sugar or palm sugar to add to your desired sweetness (start with about 1/3 cup
and go from there)
Method:
1. Place sweet potatoes on a plate in a single layer, sprinkling with some sugar
on top and steam for about 6-8 minutes until just cooked through. Repeat
with remaining sweet potatoes and Chinese taro.
2. While sweet potatoes and Chinese taro are being steamed, add water to a
large pot along with the knotted pandan leaves and bring to a boil. Once it is
boiling, lower heat and simmer for a further 20 minutes.
3. Remove pandan leaves, and add sweet potatoes and Chinese taro to the
water. Bring to a boil and add tapioca pearls. Bring the soup back to a simmer.
Once the tapioca pearls start to turn translucent (it should start to happen in
5 minutes or so), add the coconut milk.
4. Add rock or palm sugar to taste. If you desire a sweeter soup, add more
sugar. Let all the ingredients simmer for about 5 more minutes and it is ready
to be served hot. If you prefer it to be cool, let it cool to room temperature
then put the pot in the fridge and serve it several hours later.