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New Year’s Sweet Soup

Yields1 Serving

something sweet and auspicious – traditional lotus sweet soup

 Dried Lotus Seed, 60g
 Fresh Gingko Nut, 60g
 Dried Longan, 80g
 Brown Sugar or Rock Sugar, 150-200g
 Dried Persimmon, Sliced, 2 nos
 Red Dates, Pitted, 10 to 15 nos
 Water, 2 litres
 Pandan Leaves, 2 nos

Soak the dried lotus seed with hot water for 5 minutes until it’s softened and tender. Drain the water and set it aside.


Soak the sterculia seeds with hot water until fully burst before removing the seeds and outer shell.


Boil 2 litres of water in a pot. Add in longan to the water and reduce to a simmer for 20 minutes. Then add in lotus seeds, fresh gingko nuts, dried longans, dried slices of persimmons, red dates and pandan leaves. Cook for another 10–15 minutes.


Add in brown sugar or rock sugar, as needed.


Serve it hot or cold.