AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner- Cut gingko into half and remove the inner seed. Wash with clean water, strain, and place in the mixing jar.
- Wash barley in the basket and pour through the mixing jar.
- Pour 1500 ml water into mixing jar and stew.
Settings: Timer: 90 Minutes / Speed: 1 / Temperature: 100°C
- Cover with simmering basket to allow slight ventilation to prevent water overflowing or place the large steamer on top of the lid cover.
- Soak to soften fuchuk and put into mixing jar. Continue to cook.
- At the last remaining 5 minutes, press weighing scales and measure in 50g rock sugar.
- Serve warm!
Take note to buy fuchuk for tongsui, not for deep frying.
6 servings
- Amount per serving
- Calories577
- % Daily Value *
- Total Fat 21.7g28%
- Saturated Fat 3.2g16%
- Cholesterol 0mg
- Sodium 13mg1%
- Total Carbohydrate 55g20%
- Dietary Fiber 13.6g49%
- Total Sugars 15.1g
- Protein 41.5g
- Calcium 24mg2%
- Iron 97mg539%
- Potassium 2010mg43%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Cut gingko into half and remove the inner seed. Wash with clean water, strain, and place in the mixing jar.
- Wash barley in the basket and pour through the mixing jar.
- Pour 1500 ml water into mixing jar and stew.
Settings: Timer: 90 Minutes / Speed: 1 / Temperature: 100°C
- Cover with simmering basket to allow slight ventilation to prevent water overflowing or place the large steamer on top of the lid cover.
- Soak to soften fuchuk and put into mixing jar. Continue to cook.
- At the last remaining 5 minutes, press weighing scales and measure in 50g rock sugar.
- Serve warm!
Take note to buy fuchuk for tongsui, not for deep frying.