Goojipong (Ficus erecta) Syrup: A Healthy & Delicious Recipe
How to Make Health-Boosting Gujipong (Ficus erecta) Syrup
Hello! Today, we’re going to make delicious and healthy Gujipong syrup using this amazing superfood. Gujipong, also known as Ficus erecta, gets its name from resembling a mulberry tree. It’s gaining attention for its numerous health benefits. Gujipong is packed with antioxidants, strengthens blood vessels, aids in managing diabetes, and is considered one of the top four anti-cancer herbs. The white sap it releases is rich in rutin, known for its potential to help eliminate cancer cells. Let’s learn how to easily make Gujipong syrup at home to enjoy its wonderful health properties!
Main Ingredients
- 500g ripe Gujipong (Ficus erecta)
- 400g white sugar (80% of the Gujipong weight)
Cooking Instructions
Step 1
The white sap that appears when handling Gujipong contains beneficial rutin. Any dark spots might be from bruising or contact with insects, which are natural signs of pesticide-free cultivation. Quickly rinse the Gujipong under running water and remove any excess moisture. Soaking them in water can cause valuable nutrients to leach out, so be quick!
Step 2
After draining the Gujipong in a colander, use paper towels to thoroughly pat them dry, ensuring no water remains on the surface.
Step 3
The ideal ratio for Gujipong to sugar is 1:0.8. It’s best to weigh these ingredients using a scale for accuracy. While it might seem like a lot of sugar, it’s essential for proper fermentation and preservation. Also, opt for white sugar over brown sugar to best preserve the delicate, natural flavor of the Gujipong, as brown sugar has a distinct aroma that can alter its taste.
Step 4
It’s beneficial to lightly coat the Gujipong with a portion of the sugar. This helps the sugar dissolve and integrate with the fruit’s moisture, kickstarting the fermentation process.
Step 5
Start by spreading a thin layer of sugar at the bottom of a sterilized glass jar. Then, carefully add the Gujipong that has been coated with sugar.
Step 6
Once all the Gujipong is in the jar, completely cover the top layer with more sugar. This creates an airtight seal, preventing mold growth and ensuring successful syrup fermentation.
Step 7
As you can see, a generous amount of sugar is used. If you don’t measure accurately and use less sugar, you risk mold growth or may not achieve the desired flavor and shelf life. Always measure precisely to maintain the correct ratio.
Step 8
Store the jar in a warm place, away from direct sunlight. About twice a week, gently shake the jar or stir with a spoon to help the sugar dissolve and encourage fermentation.
Step 9
After about a month, once the sugar has mostly dissolved and the Gujipong has softened, carefully strain out the fruit solids. Seal the jar again and let the syrup mature in a cool place for at least two more months to develop a deep, rich flavor.
