Ingredients (Serves 4)
- 25 dried longan meat (soaked & set aside)
- 8 red dates
- 50g white fungus (washed, break into small pieces & soaked overnight)
- 2 tablespoon lotus seed (halved, removed dirt in core, soaked overnight)
- 10 sterculia seeds/mollow nuts, lightly bruised
- 1 tablespoon Holland barley (soaked for 30 minutes)
- 25g fresh lily bulb, trimmed and peeled
- 4 pandan leaves, tied into a knot
- 1 litre water
- rock sugar to taste
- 50g large
Method
1. Soak sterculia seed in ample water for 20-30 minutes until the flesh has expanded into a loose, jelly like mass. Peel off and discard the skin. Drain well.
2. Place all ingredients (except lily bulb, sago & rock sugar) and water in a pot.
3. Bring the soup to a boil and simmer for 20 minutes or until the barley is soft.
4. Add in the rock sugar, lily bulb, sago and bring to a boil.
5. Ladle the dessert into individual serving bowls and serve hot or chilled.
