Skip to main content

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'!

Labels:

Comments

  1. Yummy BakesJuly 14, 2011 at 3:50 PM

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

    ReplyDelete
  2. ann lowJuly 14, 2011 at 3:58 PM

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

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverJuly 14, 2011 at 7:52 PM

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

    ReplyDelete
  4. penny aka jeroxieJuly 14, 2011 at 8:42 PM

    I miss this dessert. Very good for cooling down

    ReplyDelete
  5. yummylittlecooksJuly 14, 2011 at 11:43 PM

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

    ReplyDelete
  6. Sokehah cheahJuly 15, 2011 at 12:34 AM

    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
  7. Biren @ Roti n RiceJuly 15, 2011 at 7:21 AM

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

    ReplyDelete
  8. Sokehah cheahJuly 16, 2011 at 12:34 AM

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

    ReplyDelete
  9. MaryMohJuly 16, 2011 at 3:41 AM

    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
  10. Sokehah cheahJuly 16, 2011 at 5:08 PM

    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
  11. JeannieJuly 17, 2011 at 12:02 AM

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

    ReplyDelete
  12. My Little SpaceJuly 17, 2011 at 12:03 AM

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

    ReplyDelete
  13. Angie's RecipesJuly 17, 2011 at 2:20 AM

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

    ReplyDelete
  14. Sokehah cheahJuly 17, 2011 at 10:48 PM

    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
  15. shazJuly 31, 2011 at 8:02 PM

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

    ReplyDelete
  16. Sokehah cheahJuly 31, 2011 at 11:53 PM

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Hazelnut orange mini Bundt

Upon going through my cake pans and trays I realised that I had neglected this mini Bundt pan for quite a while.  Hmmm, time to take it out and make use of it.  These mini Bundts were soft and moist with a nutty texture and weren't overly sweet, just right for breakfast or to serve for tea.  The ingredients are a slight resemblance to that for Friands. Recipe for Hazelnut orange mixed fruit mini Bundt Ingredients 180 gm melted butter 75 gm plain flour 150 gm icing sugar 150 gm hazelnut meal 2 tsp finely grated orange rind 5 egg whites 80 gm dried cranberries (chopped) Icing sugar for dusting Method Sift flour and icing sugar into a mixing bowl. Add hazelnut,orange rind, stir to combine. Place the egg whites into a bowl and whisk with a ball whisk till lightly frothy. Add in the hazelnut mixture and stir to combine. Fold in the melted butter and chopped cranberries, stir well to combine. Spoon mix...
23 comments
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe