Rock Sugar Hasma

Name: Rock Sugar Hasma
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Chinese
Ingredients: 45 g dried hasma; 15 g canned green peas; 10 g goji berries (washed); 30 g sweet rice wine; 50 g rock sugar; scallions (cut into sections), to taste; ginger (sliced), to taste; 1180 g water (used in portions)

A nourishing sweet dessert for the liver and kidneys. The hashima is steamed twice until fully plumped, then finished with rock sugar syrup and garnishes.

5h 15m

Easy

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Ingredients

dried hasma 45 g

canned green peas 15 g

goji berries (washed) 10 g

sweet rice wine 30 g

rock sugar 50 g

scallions (cut into sections) to taste

ginger (sliced) to taste

water (used in portions) 1180 g

Instructions

Initial Steaming

Place the dried hasma in a clay pot, add 500 g of water and 15 g of sweet rice wine, along with scallion sections and ginger slices. Steam for 2 hours to allow it to initially expand, then remove, discard the ginger and scallions, and drain thoroughly.

Full Steaming

Remove the black membrane from the hasma and break any large pieces into several chunks. Place in a pot, add 500 g of water and 15 g of sweet rice wine, and steam for 2 hours until fully expanded. Transfer to a large soup bowl.

Preparing the Sugar Syrup

Wash the goji berries. Combine the remaining water (180 g) with the rock sugar in a large bowl and steam for 1 hour. Once the rock sugar has dissolved, discard any sediment, pour the syrup over the hasma, and sprinkle with the goji berries and green peas before serving.