Name: Herbal Sweet Soup (Qing Bu Liang)
Prep time: 1440 min
Cook time: 50 min
Total time: 1490 min
Ingredients: 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)

Some time ago, I suddenly had the urge to cook a pot of sweet soup to nourish myself. That’s when I remembered my grandma’s Hakka Qing Bu Liang (herbal sweet soup). This bowl of soup is rich in ingredients and soothing to drink—whether served warm or chilled, it always leaves you feeling comfortable.

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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.

Preparation the Night Before

Rinse the lotus seeds and coix seed, cover with clean water, and leave them to soak in the fridge overnight. Do the same with the white fungus—wash, soak in water, and refrigerate. Since Malaysia’s climate is warm and humid, keeping them chilled prevents spoilage and gives peace of mind.

Cooking the Next Day

The next day, rinse the soaked white fungus and cut it into smaller pieces with scissors. Cutting helps it release its gelatin, giving the soup a smoother texture. Add the softened lotus seeds and barley into the pot together with the soaking water, which enhances the flavor.

For red dates, removing the pits reduces excess heat and makes them easier to eat. Then, add in sliced red dates, candied dates, lily bulbs, codonopsis root, and polygonatum root. Pour in fresh water, cover the pot, and bring it to a boil on high heat. Then lower to a simmer and cook for 50 minutes. If you have a pressure cooker, it’s even easier—just put all the ingredients in and let it do the work, saving both time and effort.

The Finishing Touch

Once the soup is done, turn off the heat and stir in goji berries and rock sugar. Adjust the sugar amount according to taste. Cover the pot again and let it steep for 5 minutes. This way, the goji berries won’t be overcooked—their color stays bright, and their nutrients are better preserved. Finally, uncover and give it a gentle stir—and there you have it, a pot of sweet, nourishing Qing Bu Liang, full of ingredients and flavor. The white fungus turns soft and silky, the lotus seeds are tender and fragrant, and the Chinese herbs add a light natural sweetness. Every sip feels smooth, comforting, and uplifting.

Qing Bu Liang (herbal sweet soup) is truly a gentle kind of sweet soup. Warm, it soothes your stomach and heart; chilled, it refreshes you from the inside out. With just simple ingredients and patient simmering, you can make a soup that gathers the family together and warms everyone’s hearts.
When I was little, I always thought my grandma’s Qing Bu Liang carried a taste of comfort and reassurance. Now that I make it myself, I finally understand the thoughtfulness behind it. A bowl of sweet soup not only nourishes the body—it’s also a taste of being surrounded by love.

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