Ingredients
800 gm fresh sea coconut, remove skin and slice thinly
10 preserved honey dates (mut choe)
20 gm dried snow fungus, soak to soften, stemmed and trimmed to small pieces
3 litre water
30 gm dried longan, rinsed
80 gm rock sugar
800 gm fresh sea coconut, remove skin and slice thinly
10 preserved honey dates (mut choe)
20 gm dried snow fungus, soak to soften, stemmed and trimmed to small pieces
3 litre water
30 gm dried longan, rinsed
80 gm rock sugar
Method
Bring water and honey dates to a boil, about 15 mins. Add in the sea coconut, rock sugar and white snow fungus. Simmer on medium heat for about 1 hr. Add in the longan, continue to simmer for another 15 mins.
Fine tune to desired sweetness, turn off heat and leave to cool. Can be served warm or chilled.
 |
Sea coconut with the skin. Skin removed revealing the white flesh which is then sliced thinly. Preserved honey dates and dried longan in the centre. On the left is dried snow fungus and next to it is softened snow fungus, stemmed and trimmed to small pieces. |
No comments:
Post a Comment