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Monday, January 30, 2017

Leng Chee Kang Dessert

Ingredients

200gm dried Longan flesh
100g lotus seeds, soaked

100g gingko nuts, crushed n removed green bitter part

100gm lily buds 
1 small mok nee, soaked overnight n cut into small pieces
1 dried persimmon; sliced thinly (optional)
1 pkt sugar cane  sugar

To cook
  1. Boil half pot of water 
  2. Add in all ingredients accept sugar and persimmon 
  3. Boil under medium flame till soft 
  4. Add in persimmon 

  5. Add in sugar cane sugar. Test to check sweetness.
  6. Serve hot or cold

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