| 1. |
Remove the shells of gingko nuts and boil them in water for five minutes. Remove the core and outer membrane. |
| 2. |
Rinse dried bean curd sticks and trim away tough edges before breaking into small pieces. |
| 3. |
Rinse sago and soak for ten minutes. Then, cook sago in boiling water over low heat until they become transparent. Drain away water using a strainer. Run through with cold water until sago is cool. Leave aside to drain excess water. |
| 4. |
Boil pandan leaves in 1800 ml of water. Add gingko nuts and cook for ten minutes. Then, add dried bean curd sticks and cook until soft. Lastly, add rock sugar and stir. When sugar dissolves, add in sago and bring to boil. |
