Ingredients
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UisDJK6KWORLHf2U_J87LuX73zJDGu-Uo-HZ3C9KxfzR7MtddMzNhBIOtsDztHsIZ8MsmcOTcPaV_1l5BNI3FOcSeB8hBZ9DKCCdojicKaStwAlLuR_opaD1Hr9Pu_sxuyvPj-I7Lc4/s400/hashima+dessert+3.jpg)
- 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.
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