• Prep Time 10 minutes
  • Cook Time 120 minutes
  • Serving For 6 people
  • Difficulty Easy

Recipe Ingredient

  • 1.5 litres water
  • 50g white ginseng (pak pau som)
  • 15g yuk chuk
  • 10g bitter apricot almonds
  • 10g sweet apricot almonds
  • 130g honey rock sugar
  • 120g fresh huai shan, cut into desired shapes


  1. Bring water to a boil in a pot. Add all the ingredients except fresh huai shan.
  2. Double boil for 1½-2 hours.
  3. In the last 30 minutes, add huai shan and continue to double boil till the end of cooking time. Dish out and serve the dessert soup warm.
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