image from google images
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
- Boil half pot of water
- Add in all ingredients accept sugar and persimmon
- Boil under medium flame till soft
- Add in persimmon
- Add in sugar cane sugar. Test to check sweetness.
- Serve hot or cold
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