Never thought of trying to prepare Guilinggao at home. Thought it is difficult as it involves cooking herbs, until my neighbour taught me how to prepare this dessert. Was told it is mild in nature, suitable for the young and elderly, improves blood circulation and even skin complexion.
Here's the recipe. The guilinggao powder is available in most medical shops and big grocery stores. Worthwhile preparing this dessert because it is much cheaper. I paid Ringgit 6.50 for 250 gm guilinggao herbal powder.
 |
| Guilinggao |
Ingredients [makes about 15 cups x 140 gm]
50 gm guilinggao powder [is very light and powdery]
250 gm rock sugar
1-2 tbsp castor sugar [optional]
2.2 litres water
7-8 pieces screwpine leaves - wash and knotted
 |
| Step 1 |
 |
| Step 2 & 3 |
 |
| Step 4 |
- Put guilinggao powder in a mug. Gradually add in 200 ml [from the 2.2 litres], stirring to blend with the powder until well combined.
- Put screwpine leaves, rock sugar and sugar in a sauce pot. Pour in the guilinggao mixture. Use the remaining water to wash down the mixture into the sauce pot.
- Turn on to medium high heat to boil. Keep stirring while boiling till the water comes to a boil. Continue boiling and stirring all the time till rock sugar dissolves and water is slightly sticky [takes about 1/2 hour].
- Prepare a big jar with sieve. Pour boiled guilinggao over sieve to remove impurities and screwpine leaves. Then quickly pour into small bowls or storing containers. Cool before transfer to refrigerator. Can keep refrigerated for 1-2 weeks.
I'm linking this post to September Cooking With Herbs Blog Challenge
hosted by Lavender and Lovage
No comments:
Post a Comment