Ginkgo (commonly misspelled as gingko) nuts are used in cooking and deserts.\u00a0 However some people, especially children do not like its taste.\u00a0 Here is a tip to sweeten it and give it a little more bite.<\/p>\n
You can use the canned version (in water), or those still in shell purchased in the supermarkets or the dried food stalls (\u5e72\u7cae) stalls found in China Town, and in Singapore, Waterloo Street Market (\u56db\u9a6c\u8def), Hong Lim \u00a0or any branches of the Chinese medicine stalls in most shopping centers\uff08like \u798f\u534e or \u6b63\u4e2d\u5e73\uff09.\u00a0 You have to de-shell it by knocking it with something hard (eg stone pestle) to crack the shell, and then peel off the brown skin (boiling it lightly helps to remove it easily).\u00a0 If you use canned version, drain away the water.<\/p>\n
Put the nuts in pot, and cover it with just enough water to cover all the nuts.\u00a0 Add in lots of raw sugar (or white sugar, but I prefer the raw sugar), about half the amount of the nuts in volume (approximately, the exact amount is not very crucial, as we just need it to be extremely sweet to allow the nut to absorb).\u00a0\u00a0 Leave it to boil for 15-20 mins. Cover and leave it for at least 12 hours (prepare this the night before you need it the next day).\u00a0 Scoop out and drain off the sugar solution.\u00a0 Set aside to be added into your desserts like \u6e05\u6c64\uff0c\u8150\u7af9\u7cd6\u6c34\uff0c\u83b2\u5b50\u7cd6\u6c34\u3002<\/p>\n
Do not pour away the sugar solution; it can be re-used to sweeten the desserts that you will be cooking anyway.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ginkgo (commonly misspelled as gingko) nuts are used in cooking and deserts.\u00a0 However some people, especially children do not like its taste.\u00a0 Here is a tip to sweeten it and give it a little...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_s2mail":"","footnotes":""},"categories":[14,8],"tags":[375,135,136],"class_list":["post-124","post","type-post","status-publish","format-standard","hentry","category-cooking-tips","category-desserts","tag-desserts","tag-gingko","tag-ginkgo"],"_links":{"self":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=124"}],"version-history":[{"count":0,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/124\/revisions"}],"wp:attachment":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}