Anyway, I just boiled them in a pot for an hour plus instead of double-boiling. I added the rock sugar towards the end and I doubt I've used that much of sugar since Buddha's Fruit will sweeten the soup. So add little by little till you achieve the sweetness that you prefer. Best when eaten cold.
Sea Coconut With Buddha's Fruit
250g fresh sea coconut (to obtain toddy palm seed)
4 red dates, pitted and halved
25g dried longan
1 whole Buddha’s fruit, lightly cracked
150g rock sugar
Remove the hard shells off the fresh sea coconut. Tear off the membrane and cut the toddy palm seed into thin slices.
Put rock sugar, red dates, longan, lo han kor and water into a double boiler. Cover and double boil for 1 hour over medium-low heat.
Add toddy palm seed slices and continue to double boil for another hour. Serve hot or cold.
Technorati Tags: tong shui