- 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
- Bring water to a boil in a pot. Add all the ingredients except fresh huai shan.
- Double boil for 1½-2 hours.
- 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.