If you are bearing the brunt of the weather, let the heat motivate you to prepare this simple but tasty brew of sugar cane herbal tea which contains dried sugar cane and golden luo han guo (monk fruit).
- 2 golden luo han guo (45 g)
- 4 chilled figs (60 g), halved
- 3 litres water
- 100 g dried sugar cane
- 2 honey dates (40 g)
- 2 sugared flattened tangerines (40 g)
- 70 g bei sha shen (coastal glehnia root)
Rinse all the ingredients.
Break the luo han guo into smaller pieces. Set aside.
Use a pair of scissors to halve each fig, length-wise.
Fill a pot with 3 litres of water. Add the dried sugar cane, luo han guo, figs, honey dates, sugared flattened tangerines and bei sha shen.
Cover and bring to a boil. Once the water comes to a boil, turn the heat down to low.
Simmer for 45 mins then turn off the heat.
Allow the mixture to cool. Strain and serve.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper‘s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper