又是润润糖水的时候了。。。海底椰 Seacoconut

就是这么多材料罢了，就可以润一润！
材料：海底椰，蜜枣，龙眼干，雪耳，冰糖，罗汉菓。
Ingredients : Seacoconut (refer to the picture for how to do peeling), sweet dates, dry longan, white fungus, rock sugar/gula Melaka, lo-hon-gor.
做法：海底椰去皮洗净，切1/2吋厚片，和蜜枣，罗汉菓放入滚水中煮1 1/2小时。再加入泡软的雪耳和龙眼干，继续煮半个小时，加入适量的冰糖调味或椰糖即可。
Cooking Method : Peel and wash seacoconut, cut into 1/2" slice. Put sweet dates, lo-hon-gor and seacoconut into the pot and cook for 1 1/2 hours. Add white fungus and dry longan, cook for another half an hour. Taste the soup before add in the rock sugar/gula Melaka to your favourite.
如果想吃软一点的雪耳，可以更早一点加入。 White fungus can add in earlier if you prefer softer taste.
这里我有一个小小秘诀和大家分享，当有一些很硬的海底椰会影响吃的口感，我会把那些老而硬的且对半一起煮，那么在捞起时就可以分辨哪些是硬的了，其实，硬的煮时会很美味不过就不好吃，所以，大家可以这样来处理！
I have a small tip here to share, the softer seacoconut is nice to eat but when you found some hard(old) seacoconut among them, you can peel and cut into half of it to cook with, this can make you differentiate which is hard one when serving. Actually, old seacoconut is more tasty to cook but not nice to eat, this will make sure every scoop you eat is smooth and delicious!