• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1.5 litre water
  • 80g rock sugar
  • 15g Chinese tea
  • 40g red dates
  • 30g wolfberries
  • 40g walnut
  • 10g ginseng root
  • 80g longan flesh
  • 60g lily bulb
  • 40g snow fungus
  • 8nos rice dumpling filled with lotus paste


  1. Rice Dumpling preparation: Mix 40g tang min flour with 35 ml warm water to form a soft dough.
  2. Mix 200g glutinous rice flour with 120ml water at room temperature forming a dough.
  3. Then mix the two types of dough together and knead for about 5 minutes.
  4. Divide the dough in small portions, wrapped with lotus seed paste (can be purchased from pastry shops).
  5. Drop the balls into boiling water for about 5 to 10 minutes or until they are floating. Fish them out, drain and set aside.
  6. Preparation: Bring water to a boil. Add rock sugar.
  7. Put in all others ingredients, simmer until sugar dissolves.
  8. Add rice dumpling last or just before serving.
  9. Serve this dessert either hot or chilled.

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