It’s now autumn in Hong Kong, weather is getting cool and dry - time to enjoy desserts. Yesterday we decided to make fun by playing mahjong and at the same time joined hands to cook desserts for tea time.
Tofu Sheet Syrup is one of our most favourite old Hong Kong desserts which we all loved since we were kids. Of course our mums made it for us, and now we make it for ourselves. In fact, it was the first time the four of us join together to make this dessert and it was fun.
Home-Made Old Hong Kong Dessert –
Tofu Sheet Syrup with Eggs
4 Servings (total cost: HK$25 / US$3.2)
4 Servings (total cost: HK$25 / US$3.2)
Ingredients:
Tofu Sheet Syrup with Eggs
腐竹白果雞蛋糖水
Directions
- Boil four eggs for 7 minutes. Remove shells.
- Soak ginkgo, remove the center bit.
- Boil 8 bowls of water.
- Add tofu sheet until it is soften.
- Turn to low heat, let it simmer for 20 minutes until the tofu sheets start to melt. You may want to simmer for 30 minutes if you want to have the tofu sheets dissolved completely.
- Add the boiled eggs.
- Add crystal sugar. Test until you find your loved level of sweetness.
- Before dishing up, add whisked egg and stir gently.
- Turn heat off. Cover for 5 minutes before eating.
As we all love the mini silky soft tofu sheets, so we simmered for 20 minutes only. It was so lovely and delicious. Rest of the day while playing majhong, we were still talking about how delicious our tofu dessert was. 
Dry tofu sheets are available at the market
Hong Kong Food Blog - Home-made Tofu Dessert