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.
Servings 6
- Amount Per Serving
- Calories 577
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 3.2g16%
- Cholesterol 0mg
- Sodium 13mg1%
- Potassium 2010mg58%
- Total Carbohydrate 55g19%
- Dietary Fiber 13.6g55%
- Sugars 15.1g
- Protein 41.5g83%
- Calcium 24%
- Iron 97%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.