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.