"Tong sui 糖水" or Chinese sweet dessert soup is something I look forward to during Chinese dinners or banquets. The wild boar likes it cold so he always hope for something like honeydew sago, while I prefer it hot like red bean soup. When "longan & sea coconut tong sui", which can be served either hot or cold, appears on the menu, both of us would be praying hard during the entire meal.
Longan, which translates into "dragon's eye", is widely used in Chinese dessert soups as it adds a nice delicate, sweet flavour. Besides, it is believed to be good for you - helps with stomach ache, insomnia, amnesia, anxiety, blood nourishing...you can read more about the fruit here. Here is an extremely easy, nourishing yet delicious tong sui made with longan, which can be enjoyed either hot or cold.
Longan, which translates into "dragon's eye", is widely used in Chinese dessert soups as it adds a nice delicate, sweet flavour. Besides, it is believed to be good for you - helps with stomach ache, insomnia, amnesia, anxiety, blood nourishing...you can read more about the fruit here. Here is an extremely easy, nourishing yet delicious tong sui made with longan, which can be enjoyed either hot or cold.
Ingredients:Directions:
- 50 g (~20) dried red dates - rinsed
- 100 g dried longan - rinsed
- 30 g (~30) dried lotus seeds - rinsed
- 100 g rock sugar
- 1 L water
- Place all ingredients into a pot.
- Bring to boil then lower heat to simmer for about 30 mins.
- Add rock sugar to taste. (I added 100 g of rock sugar and topped it up with more water to about ~1.4 L)
- Serve it hot or leave to cool, refrigerate and serve it cold.
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