- 6 pieces fresh sea-coconut, skinned and sliced thickly
- 12g hairs of ginseng roots (Cantonese: yeong sum soe)
- 3 pieces liquorice (kam choe)
- 5 honey dates (mat choe), rinsed
- 120g honey rock sugar
- 1.2 litres water
- Bring water and yeong sum soe and kam choe to a boil for 10 minutes.
- Reduce the heat and add honey dates, sugar and sea-coconut.
- Simmer over medium-low heat for 40 minutes.
- Turn off the heat and leave to cool.
- Can be served chilled or warm.