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.
Servings: 2 people
Calories: 2kcal
Ingredients
Ingredients to be soaked the night before
- 20 g Tremella
- 20 g Coix Seeds
- 20 g Lotus seeds
Ingredients prepared the same day
- 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
Ingredients to add after turning off the heat
- 10 g Goji berries
- 25 g Rock Sugar adjust to taste
Instructions
- Prepare Tremella, Coix seeds, and lotus seeds the night before. Rinse and soak in water, then refrigerate.
- 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.
- Add water to the pot and add Codonopsis pilosula, Polygonatum, Tremella fuciformis, lily bulb, candied dates, and pitted red dates. Simmer for 50 minutes.
- When the time is up, turn off the heat, add Goji berries and rock sugar, cover, and leave it for 5 minutes.
- Open the lid and stir well, then you can enjoy it.
Video
Notes
1. Goji berries should not be cooked for an extended period of time; simmering preserves their nutrients and color.
2. Drink hot to moisten dryness and nourish Yin. Serve cold or chilled for a refreshing and cooling effect.
3. If you prefer a thicker soup, simmer the Tremella for a longer time.
4. Since Malaysia is hot, it's recommended to refrigerate overnight soaked ingredients for safety and to prevent spoilage.
Nutrition
Serving: 1people | Calories: 2kcal