Leng Chee Kang (Sweet Lotus Seed Soup

• Produce

  • 1 tbsp Basil, seeds
  • 1 Persimmon, dried

• Baking & Spices

  • 3 medium (50g pieces Rock sugar

• Nuts & Seeds

  • 1 packet Ginkgo nuts

• Liquids

  • 3 cups Water

• Other

  • ¼ cup (20g lily bulbs
  • ¼ cup (30g dried longans, rinsed and drained
  • 1 can Boiled lotus seeds, rinsed and drained

Found on rotinrice.com

Description

Directions

• Rinse and drain lotus seed. Boil in a small saucepan for 2 minutes. Remove and drain.
• Rinse and soak lily bulbs in water for 30 minutes. Boil in a small saucepan for 15 minutes. Remove, rinse in cold water, and drain.
• Boil ginkgo nuts in small saucepan over medium heat for 3 minutes. Remove and drain.
• Using a tea strainer to hold them, rinse the basil seeds under cold running water. Then soak in half cup of cold water until they swell. This should take about 10 minutes.
• Place all ingredients in bowls separately.
• Combine water, rock sugar, and dried longan in a medium sized saucepan. Boil over medium low heat for 15 minutes.
• To serve, place a little of each ingredient in a small bowl. Pour longan syrup over. Serve warm or cold with ice cubes.

Nutrition