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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou