Red dates, lotus seeds, ginkgo, white fungus tong sui boiled with Luo Han Guo (the fruit of Siraitia grosvenorii aka Arhat fruit) so that it is sweet without needing to use any sugar. Cooked by my mother,
If you cook your own, you can buy top quality lotus seeds and ginkgo that taste very delicious unlike those sold in restaurants and you can control how sweet you want it to be.
Why do you hate the white fungus? Because it is slimy to you? Actually can cook the white fungus and keep it crunchy, not slimy by quickly removing it after boiling and add it to the tong sui when about to serve.
Oh I was wondering what arhat fruit is. Thought for a while that it was attap chee and tried to find that in the picture. :p I am definitely too lazy to make this dessert, too much soaking to do!
Not really crazy about this but I don't mind once in a while. Ya, best to do without the sugar.
ReplyDeleteDo you like the ingredients to be crunchy or cooked until very soft?
DeleteI'm not into this tong sui either as I don't like lotus seeds and gingko....and it's usually very sweet!
ReplyDeleteIf you cook your own, you can buy top quality lotus seeds and ginkgo that taste very delicious unlike those sold in restaurants and you can control how sweet you want it to be.
DeleteOh I love this tong sui. I have not tried using Luo Han Guo, next time I will because no need to add sugar.
ReplyDeleteYes, do try.
DeleteI don't like lotus seeds too
ReplyDeleteWhy not? There are some really delicious ones available unlike those used in normal restaurants.
DeleteSo many goodness!
ReplyDeleteYou are right! :D
DeleteThose ingredients inside is already make it sweet so it don't need sugar anymore!!=]
ReplyDeleteThe lo hon ko is the one making it sweet.
DeleteSee the white fungus then sien.. Yeah, this is something that my mom will also make without fail every time I go back... just because I hate it!
ReplyDeleteWhy do you hate the white fungus? Because it is slimy to you? Actually can cook the white fungus and keep it crunchy, not slimy by quickly removing it after boiling and add it to the tong sui when about to serve.
DeleteWowow!! So much liew (ingredients)... must be very tasty and cooling too... Now I feel like having a bowl!
ReplyDeleteI know you can cook this when you get home. :)
DeleteiLike. I always boil this for my boys too :)
ReplyDeleteGood. *thumbs up* I hope they like to drink this too.
Deleteyum :)
ReplyDeleteyummy yummy!
DeleteI haven't tried but it looks delish. :)
ReplyDeleteIt is. :)
DeleteWhat a healthy dessert!
ReplyDeleteTrue. :)
DeleteOh I was wondering what arhat fruit is. Thought for a while that it was attap chee and tried to find that in the picture. :p I am definitely too lazy to make this dessert, too much soaking to do!
ReplyDeleteIt is lo hon ko. Use a slow cooker and cook for long so no need to soak.
DeleteThe title confused me. Thought what is Arhat fruit. Lohan Gou ya.
ReplyDeleteYou got it! :)
DeleteYou mom is a great cook! It looks both delicious and healthy!
ReplyDeleteYes she is. You are right on all 3 counts! :)
DeleteI love dessert like this! Nutritious and simply yummy.
ReplyDeleteMe too. :)
DeleteNice! I love the luo han guo fruit too, I usually just drink it as a drink on its own.
ReplyDeleteI also drink it as a drink on its own at times.
Delete