Dong Gua Cha (Winter Melon Tea)

Name: Dong Gua Cha (Winter Melon Tea)
Cuisine: Taiwan
Ingredients: Winter melon (wax gourd), peeled, seeded, and cubed — 1 kg (2.2 lb); Brown sugar or rock sugar — 400 g (2 cups); Water — 250 ml (1 cup); Water, for diluting when serving — as needed; Ice, for serving

The Quirky Foodster Team

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Ingredients

Winter melon (wax gourd), peeled, seeded, and cubed — 1 kg (2.2 lb)
Brown sugar or rock sugar — 400 g (2 cups)
Water — 250 ml (1 cup)
Water, for diluting when serving — as needed
Ice, for serving

Method

Combine the cubed winter melon, sugar, and 250 ml water in a large heavy pot.
Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 1.5–2 hours until the winter melon breaks down completely and the mixture reduces into a thick, dark, syrupy concentrate.
Mash any remaining large pieces of melon with the back of a spoon to help them fully break down and release their liquid.
Continue simmering and stirring until the mixture is thick enough to coat the back of a spoon heavily, almost like a thick syrup or paste.
Strain the mixture through a fine sieve into a clean container, pressing to extract as much liquid as possible; the syrup can be kept as is, or the solids can be discarded for a clearer syrup.
Let the syrup cool completely, then store in a sealed container in the refrigerator.
To serve, dilute a few spoonfuls of the syrup with hot or cold water to taste, and serve over ice for a cold version.

Introduction: Dong gua cha, a sweet tea made by slowcooking winter melon into a concentrated syrup, is a refreshing and traditional Taiwanese drink often sold as a solid block of “winter melon sugar” to be dissolved in hot or cold water.

Cultural Background: Dong gua cha, a sweet tea made by slowcooking winter melon into a concentrated syrup, is a refreshing and traditional Taiwanese drink often sold as a solid block of “winter melon sugar” to be dissolved in hot or cold water. It’s especially popular in the humid summer months as a cooling, hydrating beverage.

Tips: Simmering low and slow, stirring occasionally to prevent scorching on the bottom, is essential to fully breaking down the winter melon into a smooth, concentrated syrup.

Variations: A few slices of fresh ginger or a pandan leaf can be added during the simmering process for extra fragrance.

Storage: Refrigerate the finished syrup in a sealed container for up to 1 month.

Reheating: The syrup itself doesn’t need reheating; dilute with hot water directly for a warm drink, or cold water and ice for a cold one.

FAQs:

Q: What is winter melon?

A: Also known as wax gourd, it’s a mild, very high-water-content vegetable used both in savoury cooking and in this concentrated sweet syrup form.

Q: Is dong gua cha vegan?

A: Yes, it’s naturally vegan and gluten-free.

Q: How long does the syrup keep?

A: Refrigerated in a sealed container, the concentrated syrup keeps well for about a month.