1. Luo Han Guo and Winter Melon Tong Sui
800 g of Winter Melon (peeled and shredded)
150 g of Fried Longan
4 pieces of Luo Han Guo
2000 ml of Water
2 Pieces of Pinnacle Sugar
150g of Brown Sugar
Step 1. Boil all ingredients (except sugar) in a pot. Next, cover the pot with a lid and let the ingredients simmer for 45 minutes.
Step 2. Now, add sugar into the pot and cook for another 15 minutes. The Tong Sui is now ready to be served
2. Mango Sago Tong Sui
Step 1. Prepare all materials.
Step 2. Put water in a pot and bring to a boil. Next, add sago in and cook until there is only few white spots are left in the middle. Then, turn off the heat and let the sago simmer until it is completely transparent.
Step 3. Soak the cooked sago in cold water and set aside for now.
Step 4. Cut the mango into small pieces.
Step 5. Place a portion of mango into the food processor and blend it.
Step 6. Place the blended mango into a bowl and add in the sago.
Step 7. Next, add milk and stir well. Then, add an appropriate amount of condensed milk according to your preference.
Step 8. Place the other portion of cut mango flesh on and add mint as garnish. The Tong Sui is now ready to be served.
3. Lemon Sea Coconut Tong Sui
150 g of Dried Longan
A can of Sea Coconut
Coconut Sugar (boil and filter)
2 Litres of Water
Several pieces of Pandan Leaves
Half a lemon of juice
Step 1. Bring a pot the water to a boil. Then, add the dried longan, pandan leaves, sea coconut, melted coconut sugar, and sugar into the pot. Cook them for about 25 minutes.
Step 2. Pour in the lemon juice into the pot. Then, add the lemon slices and cook it for a while. When it is cooked, turn off the heat and transfer to a bowl. The Tong Sui is ready to be served.
4. Bubur Cha Cha
50 g of Sago
500 g of Three-coulor Sweet Potato
Coconut Jam (depending on personal preference)
4 pieces of Pandan Leaves
110 g of Rock Sugar
1200 ml of Boiling water
Step 1. Soak the sago in water for 10 minutes. Then, place the sago into a pot of water and let it simmer on medium heat until it is boiled. When it boils, turn off the flame and let it simmer for another 10 minutes. Sieved and rinsed the sago with cold water. Then set aside for later use.
Step 2. Cut the taro and sweet potatoes into small pieces. Next, wash them with hot water and placed in a plate. Place the taro and potatoes in a steamer. Cooked them over medium heat until they are soft. You can test the softness with a toothpick in regular intervals.
Step 3. Melt the rock sugar in a pot of water to dissolve. After the sugar has melted, add the pandan leaves and let the ingredients simmer for 10 minutes. When the water boils, remove the leaves and add the cooked sweet potatoes, sago rice, and coconut paste in. You can also add an appropriate amount of sugar depending on your preference. The tong sui is ready to be served
5. Mung Bean Soup (Green Bean Tong Sui)
200g of Green Bean (soak in water overnight)
2000 ml of Water
150 g of Coconut Sugar
1/2 teaspoon of Salt
80 g of Sweet Potato Powder
8 knotted Pandan Leaves
Step 1. Spread the green bean in a large plate and Steam them for 25 minutes. Then. leave it to cool for later use.
Step 2. Strain the coconut sugar into 2000ml of water. Then, add pandan leaves and salt. Bring them to a boil.
Step 3. While the pot is still over a low flame, slowly pour in the sweet potato flour while stirring to ensure they are mixed evenly.
Step 4. Sprinkle a few green beans into the mix.
Step 5. Now, turn off the heat and pour all the green bean into the sugar syrup. Stir evenly and the tong sui is ready to be served.
6. Pumpkin Sago Tong Sui
200g of Pumpkin
40 g of Sago
A can of Evaporated Milk
Step 1. Place the pumpkin into a soybean machine. Then, add water and let the machine process the pumpkin juice out. When the machine is finish processing the juice, leave the pumpkin to cool.
Step 2. Boil a pot of water. Then, add in the sago and cook them for about 10 minutes.
Step 3. Cook until there is a small white spot on the sago and turn off the flame. Leave them to simmer for five more minutes until you no longer can see any white spots.
Step 4. Peel the sweet potatoes and cut into small pieces. Steam over water for 20 minutes. Then set it aside for later.
Step 5. Add evaporated creamer, sago and sweet potatoes into the pumpkin juice. Then, add in an appropriate amount of condensed milk and stir well.
Step 6. Refrigerated for 2 hours and it is ready to be served. Alternative, you can use ice cubes to skip refrigerating it.