Sweet potato and gingko nut soup (番薯桂圆白果甜汤)

Instead of cooking it over a stove, I uses a rice cooker instead.

Ingredient 1. Sweet potato - 2 medium size (skinned and cut into chunks) 2. Dried longan meat - approx 1 tbsp 3. Gingko nuts - 1 can 4. Pandan leave - 5pcs (washed and tied) 5. Rock sugar - 2 generous tbsp or more

The Dish 1. Using a rice cooker, add approx 1.8litre of water, dried longan meat, the cutted sweet potatoes the tied Pandan leaves into it and allow it to come to a boil.

2. After boiling for about 15mins, scoop up a piece of sweet potato and test whether is it cooked. If the potato can be cutted through using a spoon without effort, the potato is cooked. If not, allow it simmer further.

3. Once the potato is cooked, add in the rock sugar and stir till it melts. Taste it and add more if desired.

4. Once the desired sweetness level is attained, drained a can of gingko nuts and pour it into the soup.and allow to simmer for 5mins and off the heat.

5. Remove the Pandan leaves from the soup and it is ready to be served.

If you do not like gingko nuts, you can choose not to add it.

Happy cooking and Bon Appetit!