Gingko nuts, yi yi ren, white fungus, dried longan and water chestnuts dessert

Who could resist a bowl of cold Chinese dessert on a hot weather??  Not for me as I need something as this to quench my thirst!  I will boil some extra, keep them in the fridge and enjoy this refreshing dessert any time of the day.

What you need:

• 1/2 cup gingko nuts (on how to prepare the gingko nuts click here)
• 1/4 cup yi yi ren (rinsed and soaked overnight)
• 2 bunch white fungus (washed, soaked, tear into smaller pieces, discard the hard part and put aside for later use)
• a handful of dried longan (rinsed and drain)
• 5 water chestnuts (peeled, washed and sliced)
• 3 pieces pandan leaves (washed and knoted)
• rock sugar (to taste for your desired sweetness)
• water

How to go about:

1. In a medium pot add in all the ingredients except dried longan, pandan leaves and rock sugar.
2. Add water to cover half the pot, put the lid on and boil using high heat.
3. When water has boiled, reduce the heat to medium-low and continue to boil with lid half open.  Watch out for the water during this cooking process and add more water when necessary.
4. Add in the knoted pandan leaves half way through and continue to cook.
5. When the yi yi ren has softened, add in dried longan and rock sugar and continue to cook for another few minutes.  Taste for correct sweetness, add more rock sugar is needed, stir until dissolves and off the heat.
6. Let it cool down a bit, serve warm in individual bowls or put in the fridge to serve cold.