Tonight I am having suet kap for dinner. It has been such a long time and this is definitely nostalgic for me. Growing up I am excited every time I see the double boiler being used. I knew whatever in it would be good and I always get given a couple of spoonful. In them days the suet kap is quite dirty and we have to pick out the dirty dark bits same as birds nests. I did not realised that they are so cleaned nowadays. I am so happy to renew my relationship with this again.
However now I know suet kap, snow frog jelly is made from the extract of dried fatty tissue found near the fallopian tubes of the Asiatic frogs species, which live in the forest of Jiang Baishan mountainous region in Northeast China. Known originally as ” Hashima ” a Korean name, it is now widely known in English as Snow Jelly. However when I was growing up I only know the Cantonese name and that is ‘suet kap’
Suet kap is also cholesterol-free! Hurray! When I was young I was told that the benefits of consuming Snow Frog Jelly is to strengthen the internal organs especially our lungs and such it is said to be good for children who are prone to coughing. Consuming this is also known for a healthier skin complexion because it contains a lot of collagen. Chinese traditional medicine practitioners also recommend it for ailments such as respiratory issues, nourish the lung & kidney. (I am recovering from Covid19)
To read more about the benefits of what snow frog jelly please click on this link
Snow Frog Jelly or ‘suet kap’ (in cantonese)
- Snow Frog Jelly
- Dried Honey Dates
- Red dates
- Dried longan
- Rock sugar (optional)
- Soak the Snow Frog Jelly for 4 hours in mineral water. Clean and put everything into a double boiler and simmer for 4 hours on low heat.
- Take care to check the water on your double boiler.
- Tip – If you do not have a double boiler then try with a slow cooker.
- p/s I did not add sugar but you can add a bit of rock sugar (optional)