Recipe Ingredient
- 10g white fungus
- 10g almond kernels, soaked
- 100g fresh lotus seeds
- 6 dried figs
- 60g dried longan flesh
- 10g dried pear slices
- 150g rock sugar
- 2 screwpine leaves
- 1 tbsp kei chi
- 2 litres water
Instructions
- Soak white fungus for 10 minutes. Cut into small florets and discard the hard centres.
- Place all ingredients except screwpine leaves and kei chi into a double-boiler. Pour in water and double-boil for 1 hour.
- Add in screwpine leaves and kei chi. Cover and stew for 5 minutes.
- Discard screwpine leaves and dish out to serve.
