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Published: Sunday July 20, 2014 MYT 12:00:00 AM
Updated: Monday July 21, 2014 MYT 2:36:48 PM

Sweet soups for hot days

Dioscorea Yam and Lotus Seeds Dessert

Dioscorea Yam and Lotus Seeds Dessert

Beat the current heatwave we’re having with these cooling soups. Little prep is needed, and you end up with some great tasting ‘snacks’ that are light on the waistline.

Sweet soups are often served after a meal as a dessert or eaten as a teatime snack.

There is a whole range of sweet soups, many of them using medicinal ingredients which are beneficial for health, such as ginseng and aloe vera.

These dessert soups are also considered to be “cooling”, which makes them perfect for the heatwave we’re currently experiencing.

Dioscorea Yam and Lotus Seeds Dessert

200g dioscorea yam (fresh wai san)
50g dried longan
100g white lotus seeds
30g white ginseng (crushed)
100g rock sugar
30g red dates, seeded
2 litres boiling water

Peel dioscorea yam, then rinse and cut into cubes.

Fill a double-boiler with boiling water and add all the ingredients. Cover and double-boil over medium heat for 1 hour. Serve this dessert hot or cold.

Aloe Vera and Ginseng Sweet Dessert

2 large stems aloe vera, pared and cut into cubes
10g hairs of ginseng root (young sum soe)
15g white fungus
2 honey dates (mat choe)
30g red dates, seeded
200g cane sugar
2 litres water

Soak white fungus in warm water until soft. Drain and tear into bite-sized pieces.

Bring water to a boil, then add hairs of ginseng roots, red dates, honey dates and cane sugar. Simmer gently for 20 minutes.

Add white fungus and aloe vera. Bring to a boil over a gentle low heat for another 20 minutes.

Serve dessert hot or cold.

Sea Coconut and White Fungus Sweet Soup

1.5 litres water
15g white fungus
200g sea-coconut
150g rock sugar
4 thin slices lemon

Soak white fungus in warm water until soft. Drain and tear into bite-sized pieces. Peel sea-coconut and cut into slices.

In a large saucepan bring water and rock sugar to a slow boil. When sugar has dissolved, put in sea-coconut.

Boil over low heat for 20 minutes. Add white fungus and simmer for 15 minutes.

Turn off the heat and add lemon slices. Serve hot or cold.

Tags / Keywords: Amy Beh, Cook's Nook, cold soup desserts

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