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4 servings

* Japanese edible cosmetic products


Eucheuma Seaweed - 5 cups
Water - 8 cups
Purple sweet potatoes - 1 big (cubed)
Orange Sweet potatoes - 1 big (cubed)
Honey - 8tbsp

  1. Cook eucheuma seaweed with water until soften (do not boil)
  2. add in sweet potato cubes & continue cooking with medium heat until sweet potatoes soften
  3. Set aside & cool
  4. Stir in honey & serve as soup
  5. Put in fridge overnight and serve with honey as eucheuma jelly



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