Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 4):

• 25g funori (jelly seaweed), washed, rinsed, soaked overnight and chopped
• 6 pandan leaves (screwpine), tied into a knot
• 75g rock sugar, or to taste
• 1 litre water

Directions:

1. Place pandan leaves and water in a pot. Bring the soup to a boil.
2. Add rock sugar and simmer for few minute. Stir in funori.
3. Ladle the dessert into individual serving bowls and serve hot or chilled.

Source: The Modern Vegetarian

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