Herbal Sweet Soup (Qing Bu Liang)
In Malaysia’s hot and humid weather, it’s easy to feel restless. A bowl of Qing Bu Liang at that moment instantly makes you feel lighter and refreshed. And the best part is, the recipe isn’t complicated at all. As long as you soak the ingredients the night before, all you need to do the next day is cook it gently, and the whole family can enjoy it together.
- Prep time
- 24 hr
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20 g Tremella
- 20 g Coix Seeds
- 20 g Lotus seeds
- 5 Red Dates (pitted for a smoother and less dry texture)
- 1 Candied Date
- 10 g Lily bulb
- 10 g Codonopsis Pilosula
- 10 g Polygonatum
- 1.5 L Water
- 10 g Goji berries
- 25 g Rock Sugar (adjust to taste)
Instructions
- 1
Prepare Tremella, Coix seeds, and lotus seeds the night before. Rinse and soak in water, then refrigerate.
- 2
The next day, discard the water from the Tremella and rinse thoroughly. Then, cut into small pieces and add to the pot. The Coix seeds and lotus seeds can be added directly to the pot with the water.
- 3
Add water to the pot and add Codonopsis pilosula, Polygonatum, Tremella fuciformis, lily bulb, candied dates, and pitted red dates. Simmer for 50 minutes.
- 4
When the time is up, turn off the heat, add Goji berries and rock sugar, cover, and leave it for 5 minutes.
- 5
Open the lid and stir well, then you can enjoy it.