Sweet Monk Fruit Longan Dessert/Air Mata Kucing

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Air Mata Kucing or Sweet Monk Fruit Longan Dessert is a popular thirst quencher in Malaysia. It’s a delicious dessert and it is believed to have cooling properties and is great for soothing sore throat and cough so it is kind of medicinal, as well. It is a simple RECIPE but a bowl of this will have you coming back for more.

Recipe by Mama Ding

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Total Time | 1 hr 40 mins

Prep Time | 10 mins + 1 hr resting time

Cook Time | 30 mins

Servings : 4 - 6

Ingredients

  • 1 dried monk fruit (Luo Han Guo), crushed

  • 300 g (1 and 1/2 cup) fresh winter melon, peeled and grated

  • 50 g (1/2 cup) dried longan pulp, rinsed

  • 30 g (1 piece) dried snow fungus/white fungus, soaked for 1 hour then trim off the dark yellow center at the bottom and cut into bite size pieces

  • 25 g (2 tbsp) rock sugar

  • 1500 ml (6 and 1/2 cup) water


Method

01 In a large pot, add water, the crushed monk fruit (put it between your palms and crush), snow fungus pieces and dried longan.

Bring to the boil. Once it starts boiling, add the grated winter melon and rock sugar.

02 Bring to the boil again. Turn down heat to medium.
Simmer with lid on for 20mins.

03 After 20mins, the grated winter melon should have softened. Let the drink sit for 1 hour for the flavors to develop before serving. Remove and discard the crushed monk fruit pieces before serving.

04 Serve it warm or cold with lots of ice cubes.

Notes

The dried longans and dried monk fruit are already sweet so if you prefer a mildly sweet dessert, omit the rock sugar.

Unfinished portions can be kept in the refrigerator for up to 3 days.

When choosing your snow fungus, do not pick the very white ones. Those may be bleached. Choose the slightly brown ones. Once soaked, they will turn white.

If you need pictures of the ingredients, go to the Pantry section

Dessert, Sweet SoupMama DingComment