Monday, January 2, 2017

Double Boiled Hashima Dessert (炖雪蛤)

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 


  1. Use a tweezer to remove any black or brown bits from the soaked hashima and discard the water.
  2. Add red dates, wolfberries, orange peel and rock sugar into a small porcelain container with a lid. 
  3. Pour in water.
  4. Double boil or steam for 1 1/2  hours.
  5. Serve warm or chilled as a dessert.

No comments:

Post a Comment