Jen,
I don't really have the recipe, but my mum told me just put everything in to boil, then put rock sugar and after sugar melt, pour in beaten eggs can liao.... bai guo think those that shelled ourselves one is better bah, I don't really like to eat those already processed by others, also feel something lacking.. anyway I don't eat the bai guo. dou kee is those for soup one, cos it's softer and smoother... there are 2 types, 1 will melt when cooking which my mum say is no good, cos dunno got what substance lah, then the other one is won't melt but is for soup one and there's 3rd one is those very rough one, mostly for yong tau foo kind....