Bird's Nest Soup Recipes

Bird's Nest Soup Recipes

Discover ways to cook Bird’s Nest and preserve it's nutrients to maximize absorption to body.

1. Mango Pudding with Bird's Nest

Ingredients :
•8 grams (1 piece) of dry Benevolence Bird’s Nest.
•1 mango.
•2 packs of pudding powder.
•560 ml of boiled water.
•340 ml of evaporated milk.
Method:
•Pre-soak and stew the dry Bird’s Nest. See instructions.
•Peel and core mangoes, cut into small pieces.
•Mix beaten egg and 100ml evaporated milk together. Set aside.
•Put pudding powder into bowl first and fill in boiled water. Mix it.
•Put into 240ml evaporated milk, add mango pieces.
•Stir gelatin with boiled water, and put the mixture into the pudding-water bowl. Add milk and cool-boiled water. Add (pre-soaked and stewed) Benevolence Bird’s Nest, mango pieces and mix it. Let it sit and cool. Reserve some of Benevolence Bird’s Nest (pre-soaked and stewed) for topping.
•Put the mixture into small moulds. Refrigerate until it set (3-4 hours).
•Tap the molds gently to release the pudding on to serving plates. Put the remaining Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of each pudding.
•Serve cold.

2. Almond Pudding with Bird’s Nest

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•Almond extract.
•2 packs of pudding powder.
•560 ml of boiled water.
•340 ml of evaporated milk.
•Fruit cocktail (from a can).
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Prepare rock sugar syrup. Put some rock sugar in a cooking pot and add 2 cups of hot water. Stir from time to time while simmering until the rock sugar melts completely. Generally, we recommend using 20 grams of rock sugar for every cup (250 ml) of water.
•Place the Bird’s Nest in the bowl, then add rock sugar syrup.
•Steam for 30 minutes, then remove the water using a strainer.
•Put pudding powder into bowl first and fill in boiled water. Mix it.
•Put into 240ml evaporated milk, add 2 table spoons of almond extract.
•Stir gelatin with boiled water, and put the mixture into the pudding-water bowl. Add milk and cool-boiled water. Let it sit and cool.
•Put Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of the almond pudding.
•Add fruit cocktail to the almond pudding.
•Serve cold.

3. Sugar Free Strawberry Jello with Bird’s Nest

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•Sugar Free Jello powder.
•4 pieces of strawberries.
•4 cups of water.
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Prepare rock sugar syrup. Put some rock sugar in a cooking pot and add 2 cups of hot water. Stir from time to time while simmering until the rock sugar melts completely. Generally, we recommend using 20 grams of rock sugar for every cup (250 ml) of water.
•Steam for 30 minutes, then remove the water using a strainer.
•Boil 4 cups of water. Remove from heat, then pour in the Jello powder. Stir until the powder completely dissolves.
•Put the mixture into moulds. Refrigerate until it set (3-4 hours).
•Put Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of the Jello.
•Add slices strawberries.
•Serve cold.