I normally post things for sale but last weekend, I attempted a Chinese sweet dessert soup and reckon I
have to post it somewhere so that I won't forget the recipe/how-to. And then I remember this blog, which was also meant to share with you guys some really 'kick-ass' homemade stuff. Because stuff made at home is stuff made with love :)
I actually got the recipe from a book but I did a slightly different variation which I think turned out all right.
What you need is:
- 3/4 Hami melon cut into bigger pieces (palm size is good, by the way I have a small palm, so you judge) because once you cook it, it will shrink and melt into the soup. I cut it into slightly bigger than bite size and kinda regretted because the longer you simmer the soup, the more the melon will melt away.
- White fungus which you need to strip to smaller pieces and cut away the yellow hard stems. You need to cook this a lot longer if you like it soft. Note: A handful will do! I was greedy and chucked in two handfuls and boy, do they grow when you soak em' in water! :Pp
- Lotus seeds - now this is the tricky one. I threw a handful into a bowl of water to be soaked and was able to use only half of what's left. After soaking, I decided to blanch them for 10 minutes, and it really helps getting all the dirt and skin and impurities out. Now, the icky part is... you've got to be careful because inside these seeds, there are a lot of bugs :S So even after you de-seed it (the green colour core is bitter), you have to remove the bugs painstakingly one by one. This is the most time consuming part of the cooking. If you chuck em' all in without picking carefully, your loved ones will get extra nutrients in their soup ;) nice Halloween trick tho'.
- Lily bulbs - soak a handful in water to remove the impurities. Lily bulbs are very hard when they are dry but when they get cooked, they become really delicate. So it's really important for you to put it last before the melon, otherwise they'll disintegrate and make your soup really chalky and cloudy.
- Yellow cane sugar
What you need to do is:
- Cut melon and set aside
- Soak all the other ingredients but blanch the lotus seeds, de-seed and worm out all bugs (eeyuck!) and set aside
- Bowl water in the pot - how much is really up to you - my rough gauge was the ingredients should take up about 1/3 space of the pot.
- Once the water is boiling, throw in the white fungus and yellow cane sugar. I only used one 5cm diameter size cane rock sugar because I wanted the ingredients to absorb some sweetness but not have the entire pot to taste diabetic.
- Boil for half hour then add in the lotus seeds and continue on medium heat for another 40 minutes.
- Then add in the lily bulb for 10 minutes and then add in the Hami melon and bring to simmer for another 10 minutes on low heat. Avoid stirring so that the melon doesn't disintegrate. At this point, you can add in more cane sugar, depending on how sweet you want it to be. The Hami melon which I got was really sweet and yummy so I kept it light.
- Then tada! Good to go! Personally I think this makes a really light and refreshing cold drink even though you can have it hot. It's up to you :)
What health benefits you get?
- Hami melon: Vitamin A and C
- White fungus: Improve blood circulation, and strengthen respiratory system. It is also said to have cancer fighting and anti-aging properties.
- Lotus seeds: Good source of protein, magnesium, potassium, and phosphorus with cooling properties with calming effect and reduce blood pressure.
- Lily bulbs: It can soothe a dry throat, relieve a cough and aid with heart palpitations. Good for dispelling body heat. Awesome for someone who's recovering from a cold :)
That's all folks! Make it and make it with love :) x
