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- Boil glutinous rice in water until rice grains split. Add sugar, salt and screwpine leaves. Stir until sugar dissolves.
- Combine dried longans, pak hup and frozen fresh lotus seeds in a small plate. Sprinkle a little sugar over them and steam for 30 minutes. Add steamed longans to the glutinous rice and continue to simmer for 5-6 minutes. Dish out this dessert broth and top up with steamed lotus seeds and pak hup just before serving.