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Sweet Loquat Soup (川貝枇杷湯)

Category: Snack, Sweet Dish
Region: Cantonese


  • 8 loquat (枇杷) about 1 1/2 pounds
  • 1 ounce dried lily bulbs (百合)
  • 16 chuanbei (川貝)
  • 12 ounces rock sugar
  • 6 cups water


  • Peel the loquats by first rubbing the fruits between your palms to loosen the skin. Then peel it off gently. Cut the peeled loquats into halves and remove the seeds and membrane around them. Set aside. Rehydrate the dried lily bulbs in enough water to completely cover all the sections. Soak for two to three hours.
  • Boil the rock sugar in the water until it is completely dissolved. Then let cool.
  • Put four loquats halves in each of four Chinese steaming canisters. Equally divide the lily bulbs and chuanbei among the canisters. Equally divide the syrup among the four canisters as well.
  • Put a wire steaming rack in a wok and arrange the four canisters on the rack. Steam the soup for about one hour over gently bubbling water. Replenish the water as needed.
  • Remove the canisters from the steaming rack. The soup can be served piping hot straight from the wok or cold after being chilled in the refrigerator