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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
1

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

2

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

3

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.

4

Add in brown sugar or rock sugar, as needed.

5

Serve it hot or cold.