白果腐竹糖水 Silky Tofu Ginko Nut with Poached Eggs
This classic Cantonese dessert soup, 白果腐竹糖水, features silky tofu skin (腐竹) gently simmered with ginkgo nuts (白果) in a lightly sweetened broth. Finished with soft poached eggs, the soup is smooth, comforting, and delicately fragrant. Traditionally enjoyed warm, it’s believed to nourish the body and is especially popular during cooler months or as a soothing end to a meal.
Ingredients
Equipment
Instructions
- You can adjust the water and honey content based on your preference. If you find the soy milk too thick, add more water. If you find it not sweet enough, add more honey.
- In a pressure cooker, add the tofu skin and water, and cook on the soup setting for 35 minutes. Once the cooker is cooled, the soy milk should be thick and smooth.
- Refrigerate it for up to one week for later use if desired.
- Pour soy milk into a pot and bring it up to a light simmer.
- To make poached eggs, crack the egg into the sift. Sift each egg to remove excess liquid. Then place each egg in a separate bowl.
- Stir the soymilk in a circular motion, then gently drop the egg into the liquid one at a time without overcrowding. Let the egg cook without stirring, 2-3 minutes for soft boil, 3-4 minutes for medium, 4- 5 minutes for medium, and 5 minutes for firm yolk.
- Once the egg is cooked to your desired consistency, remove it from the soy milk and place it in an individual bowl. Add the ginkgo nut and honey, and cook for another 5 minutes. Spoon into each bowl.
- You can drink this dessert cold if you like, just refrigerate and enjoy. This is a perfect BBQ or Hotpot dessert to calm your spicy palette.
Macros
| Serving | Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|---|
| Whole Pot | 1780 | 102 | 232 | 50 |
| Per Serving* | 300 | 17 | 39 | 8 |
