(From Y3K Recipes Issue No.7 – July/ August 2002 and Y3K Cookbooks Vol.10 - Lim Bian Yam's Favourite Recipes On International Cooking 林棉炎大师厨艺经典)
Copyright of Y Three K Publisher. All rights reserved.
2 red apples (with skins, cut into wedges)
100g pitted red dates (cut in halves)
220g brown candy or to your own preference
2.2L boiling water
2 tbsps Chrysanthemum flowers
1. Fill a heat proof mixing bowl with 2.5L-3L capacity with boiling water.
2. Add apple wedges, Chrysanthemum flowers and double boil for 30 to 40 minutes.
3. Add in brown candy and pitted dates. Continue to double boil for another 15-30 minutes to develop the maximum flavour.
Tips: This nourishment reduces body heatiness. Leave apple skins on to prevent apples from breaking up during the boiling process. Brown Candy is also known as Peen Thong, available at sundry stores. Chrysanthemum flowers are edible as well.