Mung Beans with Gingko Nuts

Mung Beans with Gingko Nuts

Mung beans boiled with ginkgo nuts can be categorized as a dessert. Some people like to cook mung beans  with ginger because of its medicinal value.The reason that I heard from older people is because mung beans can cause heartburn  to certain people and so by adding ginger to this dessert , it can help to reduce this problem.

 Ginkgo nut has the ability to prevent memory loss and prevent or delay dementia or Alzheimer’s disease. It is also good for blood circulation.

INGREDIENTS:

1 cup mung beans (green beans)

1/4 cup ginkgo nut

3 cups of water

1 small piece brown sugar

1 screw pine (pandan leaf)

1 inch of ginger (optional)

Salt to taste

Method:

1. Boil the mung beans with 1/4 cup of ginkgo nuts and water until tender.

2.  Once cooked, add coconut milk together with brown sugar and screw pine leaf. Then add salt to taste and stir it well for about 10 minutes until it boil again.

3.Serve it hot in a bowl.

Note: Soak mung bean and ginkgo nut in water for at least 4 hours. This is to quicken the cooking time. This dessert can also be cooked in a slow cooker. If you want it to cook fast, set to high heat and let it boil till tender. Add 1 cup of water first if you use the slow cooker. Once the beans and nuts are soft, add in the remaining water.

Lotus Nuts With Gingko Nuts And White Fungus Dessert

Lotus Nuts With Gingko Nuts And White Fungus Dessert

This is a Chinese dessert. Lotus nuts cook with ginkgo nuts and white fungus is a very good combinations. It gives a good bite and taste good. This dessert is very good for the body and mind.
Ginkgo nuts can help in improving the blood flow to the hands and the feet as well as stimulating the brain and reducing short-term memory loss. It increases blood flow to the brain.


Ingredients:


 

1/2 cup lotus nuts
1/2 cup ginkgo nuts

1 piece dried white fungus
1/2 cup sugar
6 cups water

Method:
1. Soak the lotus nuts overnight with 1/2 tsp of bi-carbonate of soda to soften them. Inside the seed is a green embryo that is quite bitter; it is usually removed before cooking the nuts.
2. Shelled the ginkgo nuts with a nut cracker. Peel off the skin from the nut.

3. Mix the soaked lotus nuts, ginkgo nuts and water together.
4. Soak the dried white fungus for a while till soft. Tear into small pieces.
5. Add about 6 cups of water and boil till the mixtures are soft.
6. Once they are soft, add half a cup of sugar.
7. Stir well till the sugar dissolves.
8. Let the dessert cool down before serving.

Note: You can use a small hammer if you cannot find a nut cracker. Be care not to hit the nut too hard or it will be smashed. After separating the shell from the nuts, peel off the skin of the nuts. The nuts will be easier to peel if the nuts are kept in the refrigerator before use.