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.