Sweet potatoes in white fungus dessert
I thank everyone for your compliments in my post on white fungus and gingko biloba dessert. I am really overwhelmed in receiving so many good comments, and my dearest Uncle Lee was asking for that dessert picture. Hence, I boiled the white fungus dessert again on Friday evening, this time I put in Japanese sweet potatoes, gingko biloba, sweet and bitter almonds, honey dates, and rock bee sugar in slow cooker. Using only low temperature to boil over night. I woke up early in the morning of Saturday, put in dried longan and turn to high temperature and boil for 30 minites. Then, off the power and bring to office as my breakfast.
I did serve Hayley a bowl of it too, because she was also coming to work. I love this more than the previous one, because it tasted really much better with sweet potatoes, and it ain't too sweet as a whole. Slurpee!
After taking this very nutritious, and treasure to beautiful skin breakfast, I went to pantry and snap a picture of myself. Checking whether I have become more beautiful. Wakakaka!