Via site feed
Ingredients: (makes a large pot of soup) 2 can creamed sweetcorn 150 gm ginko 150 gm water chestnut, finely diced 2 blocks fresh soft tofu (about 400 gm) 1.5-2 ltr water (depending on how watery you want it to be) 20-30 tbsp sugar (or to taste) Method: 1. Mix sweetcorn, ginko, water chestnuts, water and sugar. Bring to boil and let it simmmer for 15 minutes or so. Let it cool down. 2. Prior to serving, blend beancurds with a little bit of water) until mashed. (Run the beancurd through boiling water before this step) 3. Pour into the sweetcorn mixture. Add in some ice and eat it cold. Note: Will use “Tau Fu Fah” instead of soft beancurd to see if it yields better results.
Recipe courtesy Little Beancurd.