Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sago 110 g
- Gingko Nuts 150g
- Sugar 1 cup
- Sauce
- Water 3 tbsp
- Corn flour 1 tbsp
Directions
Shell off the gingko nuts and boil in hot water for 5 minutes
Remove membrane and core, marinate in sugar overnight
Soak sago with plenty of water for 30 minutes
Boil sago in hot water until colorless, drained by small holes screen
Soak sago by cold water, drain dry
Heat 5 cups (2 liters) of water, add in gingko nuts and sugar
Boil in low heat for 10 minutes, stir gently
Add in sago, taste, pour in sauce, stir well then serve
Category:Hong Kong Recipes
Category:Hong Kong Desserts