Brown Rice Gingko Sweet Soup Recipe |
Ingredients: Makes 5 portions |
¼ cup brown rice (soak in water overnight) 3 cobs sweet corn 1.8 liters water 160g rock sugar 250g gingkoes (shelled and skinned) pandan (screwpine) leaves |
Method: Halve and core gingkoes. Bring water to the boil. Add gingkoes. Cook for 15 minutes then add in rock sugar and boil until the syrup reduces significantly. In a blender, blend brown rice with ½ cup of water into rice milk. Cut the corn kernels from the cobs. Blend corn kernels with 1½ cups of water in a blender. Boil water in a pot. Put all ingredients in (except gingkoes and rock sugar). Keep stirring to avoid ingredients from getting burnt. Bring to the boil and add rock sugar. Turn to low heat and cook for 5 to 10 minutes. Add cooked gingko at last. Serve hot. Cook rice milk with cold water for a smoother texture. Cook gingkoes with shell on for 5 minutes before shelling them. It helps keep the gingkoes in good shape. |
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