Rose tea dessert soup

All these stress from recent assgs had me wanting to just pamper myself with Tong Shui (sweet dessert soup). Most Tong Shui are pretty much an acquired taste that took me quite awhile to actually get used to (for the sake of pretty skin); I still can’t stand green bean soup tho, yucks :/ Anyway, was searching online for an easy peasy one and chanced upon this rose tea dessert soup which is brilliant for someone who has heaps of dried rose thanks to mommylove~

This dessert is basically a cooling concoction mainly to reduce “heat” and balances out the “yang”, better eyesight due to Goji berries, nourish lungs and you get the gist 🙂 Heaps easy to make as well! In a small pot, bring rose tea to boil. Reduce to simmer, and add strained snow fungus and lotus seed. Continue to simmer for 30 minutes, adding Goji berries in the last 2 minutes of cooking. Cool, and serve at room temperature or chilled.

Serves 4

4 cups steeped rose tea
1 cup dried snow fungus, soaked in water for 20 minutes
1/2 cup dried lotus seed, soaked in water for 20 minutes
1/2 cup rock sugar
2 teaspoons Goji berries


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