Sweet treats are often reserved for sweet moments of Chap Goh Meh. Serve these delightful soups for your family or guests on this blissful day.

THE PRETTY PINK LADY

30g dried Roselle calyx (luo shen hua), rinsed
1.5 litres water
150 g honey rock sugar
5g dried hawthorn fruits, rinsed
150g lotus roots, sliced
6 big organic red dates
2 honey dates (mat choe)

Place roselle calyx, water, sugar and dried hawthorn fruits in a stock pot. Cook to a boil for 15 minutes.

Dish out the roselle calyx and hawthorn fruits from the stock and add lotus roots. Boil till lotus roots are just tender to the bite.

Serve this refreshing drink with ice-cubes or have it warm.


sweet soups Refreshing White Ginseng Delight by Amy Beh

REFRESHING WHITE GINSENG DELIGHT

1.5 litres water
50g white ginseng (pak pau som)
15g yuk chuk
10g bitter apricot almonds
10g sweet apricot almonds
130g honey rock sugar
120g fresh huai shan, cut into desired shapes

Bring water to a boil in a pot. Add all the ingredients except fresh huai shan.

Double boil for 1½-2 hours. In the last 30 minutes, add huai shan and continue to double boil till the end of cooking time. Dish out and serve the dessert soup warm.


sweet soups Healthy Herbal Sweet Soup by Amy Beh

HEALTHY HERBAL SWEET SOUP

40g pak hup (dried lily bulb)
125g rock sugar
20g sar som (Chinese ginseng roots)
1.5 litres water
6 big organic red dates
1 piece kat paeng (candied mandarin peel)

Soak dried lily bulbs in warm water for 15 minutes. Drain and put into a small bowl. Put in 50g rock sugar and 20ml water, and steam for 20 minutes.

Put Chinese ginseng roots in a saucepot with 1.5 litres of water. Cook at a boil for 30 minutes.

Add red dates, candied mandarin peel and the remaining rock sugar. Continue to cook for 20 minutes till the flavour of the soup is enhanced. Add the prepared dried lily bulbs into the soup and serve hot.