Sweetened Sea Coconut And Longan With White Fungus Recipe
Make Sweetened Sea Coconut And Longan With White Fungus Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional / Garnish
Method
Prepare Ingredients
- 1
Soak white fungus
Rinse the dried white fungus briefly under running water to remove surface dust. Place in a bowl and cover with warm water (about 500 ml). Soak for 30–45 minutes until it softens and expands. Trim away the hard, yellowish core and cut the fungus into bite-sized florets (about 1–2 cm pieces). Rinse once more and drain.
- 2
Prepare sea coconut
If using dried sea coconut, rinse and soak in warm water for 20–30 minutes to soften. If the sea coconut pieces have a hard inner seed or core, remove it. Slice the softened sea coconut into thin slices or small chunks (about 0.5–1 cm) so it rehydrates evenly.
- 3
Rinse longan and optional items
Quickly rinse the dried longan and, if using, rinse the red dates and goji berries. Set goji berries aside to be added late in cooking (they soften quickly). If using pandan leaf, wash and tie into a knot.
Cook Sweet Soup
- 4
- 5
Add the prepared white fungus, sea coconut, and dried longan to the boiling water. If using red dates and pandan leaf, add them now as well. Reduce heat to a gentle simmer (low-medium). Partially cover the pot and simmer for 45–60 minutes. The white fungus should become very soft and slightly gelatinous; the sea coconut should be translucent and tender.
- 6
After 45 minutes, check texture. Add the rock sugar (adjust amount to taste) and stir until completely dissolved. Continue simmering for another 10–15 minutes so flavors meld. If using palm sugar or honey instead of rock sugar, add toward the end and taste. If the soup reduces too much, add a little hot water to reach desired consistency.
- 7
Five minutes before finishing, add the goji berries so they plump but keep shape. Remove pandan leaf (if used). Taste and adjust sweetness.
Serve
- 8
Ladle the sweetened sea coconut and longan with white fungus into bowls. Serve warm or chill in the refrigerator and serve cold over ice for a refreshing dessert. Garnish with a few extra goji berries or a thin strip of lemon peel if desired.
