• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 5g dried hasma (shuet karp), soaked overnight
  • 100g rock sugar
  • 6 slices American ginseng (yong sam)
  • 3 Chinese dried red dates - slit and seeded to release flavour
  • 1 tbsp kei chi
  • 150g aloe vera (use mature blades)
  • 4 red Fuji apples
  • 700ml water


  1. Rinse the soaked hasma and remove all impurities.
  2. Peel off the skin from aloe vera. Wash the aloe vera under running tap water until it is clear and transparent. Cut into cubes.
  3. Cut off the top of the apples and scoop out the flesh leaving a nice, deep hollow in the centre. Dice the hollowed out apple flesh. Soak the prepared apples in salted water.
  4. Combine hasma, ginseng slices, kei chi, red dates, aloe vera and diced apple in a double-boiler.
  5. Add water and rock sugar. Double-boil for 3 hours.
  6. When ready to serve, scoop the contents into the prepared apple.
  7. Serve hot or cold.

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