Stewed Coconut with Bird’s Nest
Serves 1-2
Cooking Duration:
50 minutes
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest*
  • 1 whole young coconut, cut in halves
  • 200ml coconut juice
  • 2 egg whites
  • 30g of rock sugar (or according to taste)
  • *1 piece of Bird’s Nest is enough to fill 2 halves of a coconut.

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Divide the Bird’s Nest into coconut shells.
  4. Cover the coconut shells with aluminium foil and place in a steamer. Cover the steamer and bring water to a boil. Reduce to low heat, and steam for 40 minutes.
  5. In a saucepan set over medium heat, dissolve the rock sugar into 200ml of coconut juice. Set aside to cool.
  6. Whisk the egg whites until it froths slightly and mix gently into the cooled coconut juice. Mix well.
  7. Divide the egg white mixture into the two coconut half shells with the Bird’s Nest.
  8. Cover each coconut shell again with aluminum foil and steam for another 10 minutes.
  9. Serve hot.
Stewed Coconut with Bird’s Nest
Serves 1-2
Cooking Duration: 50 minutes
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest*
  • 1 whole young coconut, cut in halves
  • 200ml coconut juice
  • 2 egg whites
  • 30g of rock sugar (or according to taste)
  • *1 piece of Bird’s Nest is enough to fill 2 halves of a coconut.

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Divide the Bird’s Nest into coconut shells.
  4. Cover the coconut shells with aluminium foil and place in a steamer. Cover the steamer and bring water to a boil. Reduce to low heat, and steam for 40 minutes.
  5. In a saucepan set over medium heat, dissolve the rock sugar into 200ml of coconut juice. Set aside to cool.
  6. Whisk the egg whites until it froths slightly and mix gently into the cooled coconut juice. Mix well.
  7. Divide the egg white mixture into the two coconut half shells with the Bird’s Nest.
  8. Cover each coconut shell again with aluminum foil and steam for another 10 minutes.
  9. Serve hot.
Cooking Duration: 50 minutes
Stewed Coconut with Bird’s Nest
Serves 1-2
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest*
  • 1 whole young coconut, cut in halves
  • 200ml coconut juice
  • 2 egg whites
  • 30g of rock sugar (or according to taste)
  • *1 piece of Bird’s Nest is enough to fill 2 halves of a coconut.

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Divide the Bird’s Nest into coconut shells.
  4. Cover the coconut shells with aluminium foil and place in a steamer. Cover the steamer and bring water to a boil. Reduce to low heat, and steam for 40 minutes.
  5. In a saucepan set over medium heat, dissolve the rock sugar into 200ml of coconut juice. Set aside to cool.
  6. Whisk the egg whites until it froths slightly and mix gently into the cooled coconut juice. Mix well.
  7. Divide the egg white mixture into the two coconut half shells with the Bird’s Nest.
  8. Cover each coconut shell again with aluminum foil and steam for another 10 minutes.
  9. Serve hot.