White Fungus And Ginseng Root Dessert

Red-skinned sugar cane is often boiled to obtain a semi-sweet sugar cane stock. It is a delicious drink on hot, sweaty days and helps cool us down. Try these recipes and enjoy.


500g red-skin sugar cane (chook chea´)
15g hairs of ginseng root (yong sum soe)
17g white fungus, soaked, the ends trimmed
and cut into florets
20g dried figs
4 candied dates
5 red dates
100g rock sugar
1.4 litres water


Clean and cut sugar cane into sections, then halves.

Rinse and soak hairs of ginseng roots for 10-15 minutes. Drain and set aside.

Bring water to a boil in a deep saucepan. Add all the ingredients and boil.

Reduce the heat, cover the pot partially and allow to simmer for about 45-50 minutes. Serve up the soup hot or when it has cooled down.


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