Chilled Sweet Beancurd-Water Chestnut & Sweetcorn Soup

I had a similar dessert in a restaurant in JB. Didn't know how they did it but this version is equally enjoyable and adding ginko makes it more enjoyable. Using beancurd gives it that smooth, 'slurpy' texture compared to soy bean milk or "fu chuk"/dried beancurd sheets.

Ingredients: (makes a large pot of soup)

2 can creamed sweetcorn

150 gm gingko

150 gm water chestnut, finely diced

2 blocks fresh soft beancurd (about 400 gm)

1.5-2 ltr water (depending on how wat consistency you want it to be)

20-30 tbsp sugar (or to taste)

Method:

1. Mix sweetcorn, ginko, water chestnuts, water and sugar. Bring to boil and let it simmmer for 15 minutes or so. Let it cool down.

2. Prior to serving, blend beancurds with a little bit of water) until mashed. (Briefly blance beancurd in boiling water before this step)

3. Pour into the sweetcorn mixture. Add in some ice and eat it cold.

Note: Next time will use "Tau Fu Fah" instead of soft beancurd to see if it yields better results.