Aloe vera with ginkgo nuts, longans and white fungus is a nutritious Chinese dessert (or “tang sui” or “tong sui” in Chinese). This Chinese dessert is suitable to be taken during hot summer days as it has cooling. White fungus usually use in Chinese soup as it is know to benefit the spleen, strengthens the stomach and expel heat. Meanwhile, ginkgo nuts are good for women who experience excessive white discharge and children with weak bladders.
This dessert can be taken cold or hot. Remove the ginkgo nuts by cracking the shell before cooking. To remove the skin from the nuts, keep them in the refrigerator first. This will loosen the skin so that it is easier to peel.
As for the white fungus, soak them in cold water for awhile. Once the white fungus become soft, cut into small pieces.
Remove the aloe vera skin before cooking. Slice them into small pieces.
Longans skin are light brown in color. The flesh is juicy and transparent.
2 pieces white fungus
1/2 cup longans (canned)
1/4 cup ginkgo nuts
1/8 cup aloe vera flesh
1/2 cup sugar
3 cups water
1. Soak the white fungus in cold water for a few minutes.
2. Remove the skin from aloe vera.
3. Remove the shell and skin from the ginkgo nuts.
4. Mix all the ingredients together and boil for 2 hours.
4. Serve when cooked.
This dessert can be boiled longer if you want the nuts to be softer. If you want to boil longer, use a slow cooker and set to high. It will be cooked to perfection in 4 hours time. Add only enough water to cover the ingredients.This will fasten the cooking time. Once the desserts cook, switch off the stove, add sugar and some more boiled water.
For more information, recipes and also pictures of the ingredients, visit author’s Asian food recipes blog.