Xi Mi Bai Guo Tang Sui

Xi Mi Bai Guo Tang Sui Recipe from Hong Kong - Ingredients and Instructions

Region / culture: Hong Kong | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Xi Mi Bai Guo Tang Sui is a traditional Chinese dessert soup made with sago pearls and ginkgo nuts. This sweet and refreshing soup is perfect for a hot summer day or as a light dessert after a meal.

History

Xi Mi Bai Guo Tang Sui has been enjoyed in China for centuries. Ginkgo nuts are believed to have various health benefits, and sago pearls are a popular ingredient in Chinese desserts. This soup is often served during special occasions and festivals.

Ingredients

Recipe default

110 g of sago
150 g of ginkgo nuts
1 cup of sugar

Sauce Recipe

3 tbsp of water
1 tbsp of corn flour

How to prepare

Remove the shells from the ginkgo nuts and boil them in hot water for 5 minutes.
Remove the membrane and core from the nuts, then marinate them in sugar overnight.
Soak the sago in plenty of water for 30 minutes.
Boil the sago in hot water until it becomes colorless, then drain it using a small-holed screen.
Soak the sago in cold water and drain it until it is dry.
Heat 5 cups (2 liters) of water and add the ginkgo nuts and sugar.
Boil the mixture over low heat for 10 minutes, stirring gently.
Add the sago, taste, pour in the sauce, stir well, and then serve.

Variations

Add a splash of coconut milk for a creamy texture.
Use honey or agave syrup instead of sugar for a healthier sweetener option.
Mix in diced fruit such as mango or lychee for a refreshing twist.

Cooking Tips & Tricks

Be sure to remove the membrane and core from the ginkgo nuts before marinating them in sugar.

- Soaking the sago pearls in water before cooking helps them cook evenly and prevents them from sticking together.

- Stir the soup gently while boiling to prevent the sago pearls from clumping together.

Serving Suggestions

Xi Mi Bai Guo Tang Sui can be served hot or cold, depending on your preference. Garnish with a sprinkle of toasted sesame seeds or a drizzle of honey for added flavor.

Cooking Techniques

Boiling, marinating, soaking, and stirring are the main cooking techniques used in preparing Xi Mi Bai Guo Tang Sui. Be sure to follow the recipe instructions carefully for best results.

Ingredient Substitutions

If ginkgo nuts are not available, you can substitute them with peeled and sliced almonds or cashews. Tapioca pearls can be used instead of sago pearls in this recipe.

Make Ahead Tips

You can prepare the ginkgo nuts and sago pearls in advance and store them in the refrigerator until ready to use. The soup can be reheated before serving.

Presentation Ideas

Serve Xi Mi Bai Guo Tang Sui in small bowls or cups for an elegant presentation. Garnish with a sprig of mint or a slice of lemon for a pop of color.

Pairing Recommendations

This dessert soup pairs well with savory dishes such as stir-fries or grilled meats. Enjoy it as a light and refreshing end to a Chinese meal.

Storage and Reheating Instructions

Store any leftover Xi Mi Bai Guo Tang Sui in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

A serving of Xi Mi Bai Guo Tang Sui typically contains around 200-250 calories, depending on the portion size and sugar content. It is a relatively low-calorie dessert option.

Carbohydrates

Xi Mi Bai Guo Tang Sui is a high-carbohydrate dessert due to the sago pearls and sugar content. Carbohydrates provide energy for the body and are essential for overall health.

Fats

Ginkgo nuts contain healthy fats, including monounsaturated and polyunsaturated fats. These fats are beneficial for heart health and can help lower cholesterol levels.

Proteins

While Xi Mi Bai Guo Tang Sui is not a significant source of protein, ginkgo nuts do contain some protein. Protein is essential for muscle growth and repair in the body.

Vitamins and minerals

Ginkgo nuts are rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. These nutrients are important for immune function, blood clotting, and heart health.

Alergens

Ginkgo nuts are tree nuts and may cause allergic reactions in some individuals. If you have a nut allergy, it is best to avoid this dessert soup.

Summary

Xi Mi Bai Guo Tang Sui is a delicious and nutritious dessert option that provides carbohydrates, healthy fats, vitamins, and minerals. Enjoy it in moderation as part of a balanced diet.

Summary

Xi Mi Bai Guo Tang Sui is a delightful Chinese dessert soup that combines the sweetness of sago pearls with the nutty flavor of ginkgo nuts. This recipe is easy to make and can be customized with different ingredients to suit your taste preferences. Enjoy this refreshing soup as a light and healthy dessert option.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Xi Mi Bai Guo Tang Sui. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a talented cook, always willing to share her knowledge and recipes with me. One day, as we were going through her old recipe book, she came across a recipe for a traditional Chinese dessert soup that she had learned from a friend many years ago. She told me that it was called Xi Mi Bai Guo Tang Sui, a sweet soup made with barley and ginkgo nuts.

As she read through the ingredients and instructions, I could see the excitement in her eyes. She explained to me that this dessert soup was not only delicious, but also very nutritious and good for one's health. I was intrigued and eager to learn how to make it myself. My grandmother patiently guided me through the process, teaching me how to cook the barley until it was soft and chewy, and how to prepare the ginkgo nuts so that they were tender and flavorful.

As we worked together in the kitchen, I listened to her stories about how she had acquired this recipe. She told me that she had learned it from a friend who had traveled to China and had brought back the recipe as a souvenir. The friend had learned how to make the soup from a local chef in Beijing, who had generously shared his knowledge with her. My grandmother had adapted the recipe to suit her own tastes and had been making it ever since.

I watched in awe as she expertly combined the ingredients, adding just the right amount of sugar and water to create a rich and creamy soup. The kitchen was filled with the warm aroma of barley and ginkgo nuts, and I couldn't wait to taste the finished product. Finally, after hours of simmering on the stove, the soup was ready. My grandmother ladled it into bowls and garnished it with a sprinkle of sesame seeds.

I took my first spoonful and was instantly transported to another world. The soup was sweet and comforting, with a hint of nuttiness from the ginkgo nuts. The barley added a satisfying chewiness to the dish, and I could feel the warmth spreading through my body. My grandmother smiled at me, pleased with my reaction.

From that day on, Xi Mi Bai Guo Tang Sui became a staple in our household. Whenever there was a special occasion or a family gathering, my grandmother would make a big pot of the soup to share with everyone. It became a symbol of love and tradition, a way for us to connect with our Chinese heritage and enjoy a taste of the past.

As I grew older and started my own family, I continued to make Xi Mi Bai Guo Tang Sui for my loved ones. I passed down the recipe to my children, just as my grandmother had done for me. It became a cherished tradition, a way for us to remember her and all the wonderful memories we had shared in the kitchen.

Now, as I look back on those days spent cooking with my grandmother, I am grateful for the gift of this recipe. It has brought me joy and comfort throughout the years, and has connected me to my family and my heritage in a special way. I will always treasure the memories of learning how to make Xi Mi Bai Guo Tang Sui, and I will continue to share it with those I love for generations to come.