White Fungus and Pumpkin Dessert

Pumpkin for desserts, there are so many kinds and combinations.  This dessert has pumpkin with white fungus, red dates and sweet corn.

Whatever it is, desserts either cold or warm is always welcome after meal.

Verdict - clear soup dessert with soft pumpkin and crunchy white fungus and sweet corn kernels.  The red dates do add some sweetness to this dessert.

Recipe Source - Alan Kok's Book - My Treasured and Tasty Temptations

Ingredients

20 gm white fungus - soaked, washed and break into florets

200 gm pumpkin - peeled and cut into small pieces

1 small sweet corn - cut into pieces [I used 150 gm fresh corn kernels]

20 red dates

3 pieces pandan leaves - washed and knotted

2000 ml water

120 gm sugar to taste

1. Bring water to boil with white fungus.  Reduce heat and simmer for 30 minutes.
2. Add in sweet corn and red dates.  Cook for another 20 minutes.
3. Lastly add in the pumpkin and pandan leaves.  Cook for a further 15 minutes until pumpkin is soft.  Add in sugar to taste.
4. Dish up to serve warm or chilled.
   
    
    
    
    

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

I'm also submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

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