Fresh Sea Coconut Dessert October 8, 2006Posted by thelazychef in Desserts.
Weather in Singapore has been horrible these days…
Crazily hot… and now, its sooo hazy! Argh!
Everyone is getting irritated by the heat and haze. Eye and throat irritations, breathing difficulties, asthma in kids… etc etc…
And so, what a better time to cook something cooling!
And so, thelazychef presents:
I posted this recipe in KC quite some time back, but now, I’ll share this here. 🙂 Definately a good dessert for the old and young… And here’s a tip! Chill it cos it’s super refreshing to have a nice cold dessert in our ridiculous weather!!!
And and and…. the best thing about this recipe? Its ULTRA easy to make! Yay!
I love a good recipe that is easy and fuss-free. haha… ya, but my mummy would just say that I’m lazy! But hey! I’m thelazychef! hahaha… 😛
This recipe has no strict rules to it. Just dump all ingredients into a big big pot(trust me on the BIG part, cos you can chill leftovers and everyone will gobble it up in a day or two…) and boil till it is fragrant and all the ingredients is soft!
What you’ll need:
1 pack fresh sea coconut(this is available in the wet markets, some vegetable sellers sell them, certain fruit sellers sell them too. You’ll have to ask around. Remember, this is the FRESH one, not canned ones.)
1 cup dried longans(my mummy always recommend using those good quality ones, which are in whole form and brown in colour, she says there are some that are very dark brown and these are not so good)
3/4 cup red dates(pitted!)
Mu-er(white snow fungus) (this one, i cannot estimate how much… just put in accordingly, if you like it, just put in more!)
Rock sugar( add in accordingly to your taste preference!)
What to do:
Remove the light brown skin off the sea coconut, it should slide off easily for those soft ones, slice the sea coconut into about 5~8mm thick slices.
In a large pot, boil water(~1500ml, depending on pot size). Put in the sea coconuts that are firmer to cook first(this is to soften them first).
After about 10 minutes, put in the rest of the ingredients.
Once the water has come to a boil again, lower the flame intensity and let it continue to boil till the soup turns light brown in colour and taste flavourful.
Tada! Enjoy it hot or chill cooled dessert in fridge for 3~4 hours before serving! 🙂
There is no hard and fast rule to the making of this dessert. So, its really up to you to estimate how much ingredients you need. If need be, add more longans and red dates for better taste!
Ask the vegetable seller to choose a packet of sea coconuts which are softer, cos soft sea coconuts taste better and are much easier to cook!