Ingredients :
- 10 gm pow sum soe (hair of ginseng roots), rinsed
- A handful dried chrysanthemum flowers (koh fah)
- 4 green apples, skinned and cubed
- 150 gm honeycomb rock sugar
- 1.5 litres water
Directions :
- Bring water to a boil and steep the chrysanthemum flowers for 15 minutes. Use a slotted spoon to remove the flowers.
- Strain the chrysanthemum flower water into an electric crock-pot. Add the ginseng roots and sugar and cook on low for 2 hours.
- Add the apples and continue to cook on high for 30 minutes.
- Serve hot or cold.
This entry was posted
on Monday, March 30, 2009
and is filed under
Recipes : Desserts
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