• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 litre boiling water
  • 50g fresh lotus seeds
  • 12 gingko nuts
  • 3 dried honey dates (mat choe)
  • 10g white fungus, soaked and trimmed into florets
  • 3 red dates
  • 5g dried chrysanthemum flowers (kok fah),rinsed
  • 70g rock sugar or to taste
  • ½ can sea coconut slices, drain away the syrup


  1. Steep chrysanthemum flowers in boiling water for 10-15 minutes. Strain to remove the flowers and add in the rest of the ingredients except the sea coconut.
  2. Bring the sweep soup to a boil, then reduce the heat and simmer for 30 minutes. Add the sea coconut to mix. Dish out and serve.

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