Pang Da Hai (胖大海) also known as Sterculia Seed or generally named as Malva Nut. In Malay refers to as "Kembang Semangkuk".
Benefits - Sore throat, toothache, constipation due to heat accumulation, dry cough without phlegm, hoarseness.
The flesh surrounding the dried seeds swells to eight times its original volume when soaked in water, the inner flesh breaks through the skin & bloats into jelly-like texture. So, you actually need plenty of water to soaked this nut/seed. After being soaked and the seed kernel removed, the flesh is mixed with granulated white sugar, ice, and soaked basil seeds, and drunk as a cooling drink in Vietnam, Thailand, Laos and Cambodia. They are sometimes also used, along with other ingredients, in sweet, cool soups similar to the Chinese tong sui. One of the more common tong sui is "Ching Teng" - a famous Singapore dessert uses Pang Da Hai as one of the ingredient.
Although it possesses medicinal properties, care must be taken with its consumption. Avoid boiling more than 3 seeds per drink. Overconsumption symptoms include white watery phlegm, nausea, coughing, and swollen tongue. People with frequent digestion problems and abdominal pain or diarrhea should avoid it entirely.
By the way, keep in mind to stop it no matter it works or not after it has been drunk for 2 straight days.
Please note that Pang Da Hai is very cooling in nature and not suitable for pregnant woman.
I'm making this Pang Da Hai boiled with Honey Dates, Red Dates & Dried Longans. All these were kind of heaty in nature, so boiling it together, is kind of balance it.
Ingredients : (serves 2-3)
900ml Water for Cooking
250ml Water for Soaking
3 pcs Pang Da Hai - 胖大海
5 Red dates - deseed
35g Dried Longans
1 pc Preserved Honey Dates
1 pc Pandan Leaves
30g Rock Sugar
Step by Step :
1. In a big bowl (250ml water), soaked Pang Da Hai for 30 minutes until the seeds split open. This will absorb alot water, add more if it soaked up)
(Only 1 small seed & it expands to this size!! Rather amazing right? )
2. Remove the outer layer of skin & seed kernel in the center. Discard some coarse fine roots near the seed kernel. It will be slightly coarse or hard to touch. If not remove thoroughly, you will feel some coarse fine roots when you eat it.
(Above : Remove outer skin )
(Above : Yes there is another seed in the center. Slowly peel off the soft jelly part.)
(Below : Discard any coarse fine roots near the seed)
(Above : All picking done. Clean !! )
3. Drain away the water used to soak Pang Da Hai. Set aside.
4. In a pot of boiling water, put in pandan leaves, red dates & dried longans & bring to a boil.
5. Turn to low heat & continue simmer for about 20 mins.
6. Add in rock sugar, turn off the heat, discard pandan leaves.
7. Lastly, add in Pang Da Hai.
8. Serve warm or chilled.
Sit back & enjoy a bowl of this sweet goodness..