Sea Coconut Sweet Soup with Rose & Lily Bulbs

Tested Recipe with Slight Adjustment Adapted from Hong Kong Cuisine: 37 Selections from Locals

Sea Coconut Sweet Soup with Rose & Lily Bulbs

Ingredients:

3 nos sea coconut (220g) (peeled and cut into thick slices)

2 nos fresh lily bulbs (110g) (trimmed both ends and separate the petals)

2 tbsp dried rose buds + more for garnishing

¼ cup rock sugar

2000ml water

Preparation Instructions:

  1. Add 2000ml water into a pot and bring to a boil.
  2. Add in sea coconut and bring to a boil again. Turn heat to low and continue to simmer for 1 hour.
  3. Add in rock sugar and simmer until the sugar dissolved.
  4. Add in fresh lily bulbs and dried rose buds.
  5. Turn off heat. Cover the lid and set aside for 5 minutes.
  6. Dish out to individual serving bowl, garnish with some dried rose buds and serve.
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