2g dried hashima, soaked for at least 4 hours or overnight in fridge until soft and gelatinous.
2 red dates - cut into halves and pitted
1 tsp dried wolfberry
1 cup water
rock sugar to taste
1 small piece of dried orange peel
*american ginseng can be added too
- Use a tweezer to remove any black or brown bits from the soaked hashima and discard the water.
- Add red dates, wolfberries, orange peel and rock sugar into a small porcelain container with a lid.
- Pour in water.
- Double boil or steam for 1 1/2 hours.
- Serve warm or chilled as a dessert.