Shuetyee tong sui

For 2.5 L of finished white-fungus dessert, using your Philips HD2133, I’d make it like this: White Fungus Dessert — 2.5 L • Dried white fungus: 35–40 g • Water: 2.3–2.4 L • Rock sugar: 80–120 g, according to sweetness • Red dates: 8–10 pieces • Goji berries: 1–2 tbsp (optional) Pressure-cooker method 1. Soak the white fungus for 30–60 minutes. 2. Rinse well, remove the hard yellow base, and tear into small pieces. 3. Put white fungus + red dates + 2.3–2.4 L water + rock sugar into the cooker. 4. Close the lid. Make sure the total contents do not exceed the maximum-fill mark. 5. Pressure cook for 20 minutes. 6. Let the pressure release naturally for 10–15 minutes. 7. Open and add goji berries. Leave on Keep Warm for 5–10 minutes. This should give you a normal, silky thickness, not overly thick. If you want it more like a drink, use 2.5 L water; if you want it more gelatinous, use 2.2–2.3 L.