Skip to main content
logo
Food Advertising by

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'!

Comments

  1. I dont mind having a bowl of cold one for this hot weather.....

    ReplyDelete
  2. Cheah, I like you "tong shui" that added with sea coconut. Please pass me a bowl of chilled "tong shui".

    ReplyDelete
  3. I love desserts. Thanks for sharing the recipe. I will surely try this out.

    Take the Dessert Personality Test and find out your personality on the basis of your favorite dessert. I have taken the test and have enjoyed a lot. Hope you too will enjoy it. Have Fun!!

    ReplyDelete
  4. I also want a bowl of this dessert, must cook this for my family soon.

    ReplyDelete
  5. I miss this dessert. Very good for cooling down

    ReplyDelete
  6. I also love this "tong shui", but I cooked without the dried fungus..so refreshing...

    ReplyDelete
  7. Yummy Bakes
    Yes, chilled is best for this crazy weather!

    Ann
    Yes, come on over and join me!

    Feona
    Thanks for visiting. Will look at the test soon.

    ReplyDelete
  8. This sounds so deliciously refreshing! Love the snow fungus and sea coconut in the soup :)

    ReplyDelete
  9. Biren
    Yes, it'll be a good 'tong sui' for your summer too.

    ReplyDelete
  10. I have never seen a sea coconut. This drink must be very refreshing for the hot weather there. I need a lot of this when I go back.

    ReplyDelete
  11. MaryMoh
    I think you can find these in your hometown and hopefully by that time the haze would have been blown over and weather more tolerable!

    ReplyDelete
  12. I need a big bowl of that, should clear the ulcer in my mouth, not to mention delicious too!

    ReplyDelete
  13. I love this kind of tong sui and enjoy everything in there too.
    Happy weekend!
    Kristy

    ReplyDelete
  14. I love light desserts like this...it must have been a century since I last had sea coconut.

    ReplyDelete
  15. Jeannie
    I'm not sure whether it'll help heal your ulcer, must be eating too much durians in this hot weather!

    Kristy
    Yes I love it both warm or chilled and you have an enjoyable weekend too.

    Angie
    Gosh, I suppose you must have forgotten how it taste!

    ReplyDelete
  16. Yum, I really love sea coconut but I haven't found it here yet. Very delicious contribution :)

    ReplyDelete
  17. Shaz
    Thank you. Doubt you can find sea coconut in your part of the globe!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.