Wet Li Hing Mui Sauce Recipe

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Wet li hing mui sauce recipe.

Let stand for 4 to 5 days or even longer covered in a cool area stirring occasionally. You can keep the seed to eat wet like that or add a portion back into your prune mui later. What is li hing mui. You know what s really good.

We re going to learn today how to make wet li hing mui gummy bears. Old fashion honey lemon ginger. In a large container put all the dried fruits together with the cooled sauce mix well till all the fruits are fully covered with the sauce. It s basically li hing mui soaked in a sweet and salty juice everyone who makes sells wet li hing mui has their own secret recipe.

Combine remaining ingredients and pour over fruits mixing thoroughly. A fast ans extremely simple recipe. This is one of those local favorite with chinese root. Sweet wet li hing mango learn more kaimuki crack seed store.

Mui in chinese refers to preserved fruit. You can find it in seed form or powder. Wet ling hing mui. In a large bowl combine prunes apricots lemon peel and li hing mui.

The fruit consist of prune of course mixture of dried fruit such as apricot cherry dried berries. It is basically marinaded dried fruit. Seedless li hing cherry. Wet li hing mui is such a tasty treat.

After 48 hours drain the liquid. The main thing that makes you love these gummy bears is the li hing mui powder itself. We are a married couple who live on the beautiful island of oahu hawaii. The sauce for this recipe can really be used on any type of gummy snack that you wish.

We share with you our daily life food and of c. It is made by pickling plum licorice red food coloring sugar and salt. Lihingmui lihingmuigummy lihingmuigummieswithlemonpeel lemonpeel hawaiisnacks also follow us. Li hing mui lee he moo ee is a chinese salty dried plum.

The citric acid will help preserve your mui so don t leave out the lemon juice bring to a boil. Our business has been serving our kaimuki community for more than 70 years. You can also use it on fruits. Originally from china it became a thing in hawaii when a chinese immigrant imported it back in the early 1900s and started using it.

Pour boiling liquid over your one pound of red li hing mui and let soak for at least 48 hours. They scoop it up and sell it by the pound. Transfer everything from the large bowl to a bowl with a sealable cover and let stand for 3 5 days before serving.