Thursday, 21 June 2012

Ginseng Root with Sea Coconut Soup

I can't seem to stop making this dessert. Tasted really refreshing and easy to make too. The original recipe here actually calls for sugar but I omit it as it's already sweet enough for me. The combination of honey dates and liquorice is really nice.
Ingredients: (serve 3-4)
  • 6 pieces fresh sea-coconut, skinned and sliced thickly (if you are using canned sea coconut, no need to slice)
  • 12g hairs of ginseng roots
  • 3 pieces liquorice
  • 5 honey dates, rinsed
  • 1.2 litres water
  1. Bring water, ginseng root and liquorice to a boil for 10 minutes.
  2. Reduce the heat and add honey dates and sea-coconut.
  3. Simmer over medium low heat for 40 minutes.
  4. Turn off the heat and leave to cool.
Simple, isn't it? :) Just 3 steps.

I am submitting this post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground.

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