This sweet soup or 'tong sui' of snow fungus, preserved dates, liquorice and ginseng roots is a saviour these days because of the crazy hot weather. Not only is this easy to prepare its taste is fabulous too. A good idea to have a bowl of dessert to cool us down in this sweltering heat and this can be taken both warm or chilled.
Recipe for Snow fungus with ginseng soup
- 30 gm dried snow fungus, soaked to soften, stemmed and cut into small pieces
- 2.1/2 litre water
- 9 preserved honey dates (mat choe)
- 20 strands of ginseng roots (yeong sum soo)
- 3 pieces of liquorice (kam choe)
- 60 gm rock sugar
Bring water, ginseng roots, liquorice and dates to a boil, about 15 mins. Then add in the snow fungus, rock sugar, simmer on low heat for about 45 mins. Fine tune to desired sweetness, turn off heat. Leave to cool for a while. Serve warm or chilled.
I'm submitting this post to Aspiring Bakers # 20 (Asian Dessert Buffet) June 2012 hosted by
Moon of Food playground