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Winter melon tea
冬瓜茶: winter melon slowly cooked with brown sugar into a dark caramel brick, then melted into an ice-cold summer drink
All over Taiwan, from Tainan's old markets to Taipei's night-market stalls, winter melon tea is sold in plastic cups packed with ice through the steaming summer. Despite the name there is no tea in it: chunks of winter melon are cooked down for hours with brown and white sugar until the melon disappears into a thick, dark, toffee-scented paste, which is set into blocks and later dissolved in hot water and chilled. The drink tastes of caramel and light molasses with a gentle, grassy melon note, and it is often mixed half and half with lemon juice or fresh milk. The common mistake is stopping too early, when the mixture is still runny: it will not set and it tastes boiled rather than caramelised. Keep stirring until a drop on a cold plate sets firm and the paste pulls away from the pan. Ready blocks keep 2 months in the fridge, or 6 months frozen; make the drink whenever you want it. If you cannot find winter melon (ash gourd, available frozen in Asian shops), there is no good substitute. Chef's tip: a final 10 minutes on low heat with constant stirring gives the deep, smoky colour that market versions have.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the winter melon block
- 3 ⅓ lb winter melon (ash gourd), with skin and seedsabout 1 kg prepared flesh
- 9 oz dark brown sugarTaiwanese brown sugar or muscovado
- 7 oz white sugar
- 1 ¾ oz rock sugaror more white sugar
To make the drink
- 6 ¼ cups hot waterfor dissolving the block
- 20 ice cubes (optional)
- 2 tbsp lemon juice (optional)per glass, for the lemon version
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Method
0/7 doneStep 1: Peel the 3 ⅓ lb winter melon (ash gourd), with skin and seeds, scoop out the seeds and spongy core, and cut the flesh into 2 cm cubes; you should have about 1 kg.
15 minStep 2: Put the melon in a heavy pot with 9 oz dark brown sugar, 7 oz white sugar and 1 ¾ oz rock sugar, stir, and leave for 20 minutes until the sugar draws out a pool of liquid.
20 minStep 3: Bring to the boil over medium heat, then simmer uncovered for 40 minutes, stirring now and then, until the melon is translucent and falling apart.
40 minStep 4: Mash the melon to a coarse pulp with a potato masher, then keep cooking over low heat, stirring and scraping often, for 40–50 minutes until it turns dark brown, thick and glossy and pulls away from the base. A drop on a cold plate should set firm within a minute.
50 minStep 5: Scrape the paste into a small baking-paper-lined tin, smooth it level and leave to cool and set for 2 hours, then cut into 10 blocks. Wrap and keep in the fridge for up to 2 months.
5 minStep 6: For each glass, dissolve one block in 150 ml of the 6 ¼ cups hot water, stirring until no lumps remain. Strain if you like a smoother drink, then chill.
3 minStep 7: Pour over 20 ice cubes and serve; for the lemon version stir in 2 tbsp lemon juice to taste.
1 min
Nutrition per serving
- Calories
- 185 kcal
- Protein
- 0 g
- Carbs
- 46 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does winter melon tea take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of white sugar?
- Caster sugar, same amount.
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