| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Dessert | Potatoes and beans | 30 minutes | 1 place |
ingredient
- 70 grams of ginkgo nuts ((ingredients for blanching))
- 40 grams lotus seeds (ingredients for blanching))
- 40 grams red beans ((ingredients for blanching))
- 50 grams of water chestnuts ((ingredients for blanching))
- 30 grams sweet corn ((ingredients for blanching))
- 50 grams of wonton (ingredients for boiling)
- 1 liter water ((for making syrup))
- 1 kilogram sugar ((for making syrup))
- Syrup ((syringe process))
- 50 grams of water chestnuts ((welding process))
- 30 grams of sweet corn ((boiling step))
- 70 grams of Ginkgo ((Boiling process))
- 40 grams of lotus seeds ((Boiling process))
- 40 grams of red beans ((Boiling step))
- 1 tablespoon of longan (for garnishing)
- 1 tablespoon red beans (for garnishing)
- 1 tablespoon lotus seeds (for garnishing)
- 1 tablespoon ginkgo nuts (for garnishing)
- 1 tablespoon grass jelly (for garnishing)
- 1 tablespoon water chestnuts (for garnishing)
- 1 tablespoon of pickled mustard greens (for garnishing)
- 1 scoop ice cream (for plating)
- Sweet dark soy sauce, Dek Somboon brand ((for plating))
Preparation
- To make syrup, bring water to a boil and add sugar. Stir until the sugar dissolves.
- Put the boiled water chestnuts, corn, ginkgo nuts, lotus seeds, and red beans in the syrup one at a time until all are done.
- Boil wonton in water until cooked. When it floats, scoop it out and put it in cold water.
- Arrange all ingredients on a plate beautifully. Place ice cream on top and pour sweet soy sauce over. Serve.
