Silver fungus in sweet soup

Silver fungus in sweet soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 tablespoons silver fungus
120g crushed rock sugar or white sugar
670g tinned longans, lychees or palm seeds in syrup
12 ice cubes

Method

  1. Soak the silver fungus in hot water for 10 minutes, then drain well.
  2. Put the silver fungus into a saucepan with the sugar and 500 ml water and bring to the boil, stirring until the sugar has dissolved. Cover and simmer for 10 minutes. Remove from the heat and allow to cool, then refrigerate until well chilled.
  3. Before serving, combine the fruits and chilled syrup in a serving bowl and add the ice cubes. Alternatively, you can serve warm or at room temperature and omit the ice cubes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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