Len Chee Kang (Sweet Lotus Seed Soup)


  • 250g dried lotus seeds (len chee)
  • 1/2 tsp bicarbonate soda
  • 1.5 litres water
  • 2 screwpine leaves (pandan), knotted
  • 100g dried longan
  • 75g rock sugar


Put dried lotus seeds into a basin. Put just enough cold water to cover the lotus seeds and add bicarbonate of soda. Set aside for two to two and a half hours. Drain, then wash thoroughly.

Bring water to a boil. Add soaked lotus seeds and cook until the seeds turn soft. Add dried longan and rock sugar. Simmer until longan turns soft and sugar dissolves. Add
screwpine leaves at the final stage.

Serve this dessert either hot or cold.


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