Ginseng Pear Water Chestnut Cake

Name: Ginseng Pear Water Chestnut Cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 30 g Ginseng (washed clean, double-boiled for juice); 1 Pear (washed, flesh removed); 30 g Longan flesh; 5 Water chestnut (peeled); 100 ml Sugarcane juice; 200 ml Milk; Ginger juice, a pinch; Honey, to taste

Made with ginseng, snow pear, and other ingredients to nourish yin, moisten dryness, tonify qi, and strengthen the stomach. Suitable for those with a weak constitution from esophageal or gastric cancer.

1h 45m

Easy

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Ingredients

Ginseng (washed clean, double-boiled for juice) 30 g

Pear (washed, flesh removed) 1

Longan flesh 30 g

Water chestnut (peeled) 5

Sugarcane juice 100 ml

Milk 200 ml

Ginger juice a pinch

Honey to taste

Instructions

Steaming the Ginseng Juice

Wash the ginseng clean and double-boil it to extract the juice.

Preparing the Ingredients

Wash the pear and extract its flesh; wash the longan flesh and the peeled water chestnuts.

Blending into Puree

Place the ginseng juice, pear flesh, longan flesh, and water chestnuts into a blender and blend into a paste, then strain to collect the juice.

Simmering into Paste

Pour all the juice into a clay pot and mix well. Double-boil to concentrate into a paste-like consistency, add a little honey, and stir evenly before serving.