Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Taro | 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
- Taro 600 g
- Ginkgoes 80 g
- Sugar 220 g
- Spring Onion 4 sections
- Lard 3 tbsp
Directions
Boil ginkgoes with shells in water for 10 minutes, remove shell and membrane
Halve and remove central stalks, parboil in hot water
Drain out water and seasoned with 1 tbsp sugar
Peel and wash taro, Cut into thick pieces
Steam until fully cooked, still cool, cut into dices
Add 1 cup of water, mash it into smooth gruel
Heat wok and add lard, fry spring onion, then remove it
Pour into ginkgoes and cook in low heat for a while
Add mashed taro and sugar, stir fry in low heat for 10 minutes, bowl up and serve
Category:Hong Kong Recipes
Category:Hong Kong Desserts