Sea coconut with snow fungus sweet soup

This cooling and refreshing dessert soup is what we need to cool down our system in this current hot, humid, hazy weather........'Sea coconut with snow fungus sweet soup'.  This 'tong sui' or 'leong sui' is easy to prepare and also tastes fabulous both taken 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.

A refreshing dessert for both the old and young .......... superb when taken chilled in this ridiculous heat!

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

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.

Tip :  For easy removal of the sea coconut skin, freeze them, then the skin can be readily peeled off.

I'm submitting this entry to  'Muhibbah Malaysian Monday'.   Do check it out  'Here'!