• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. Soak white fungus for 10 minutes. Cut into small florets and discard the hard centres.
  2. Place all ingredients except screwpine leaves and kei chi into a double-boiler. Pour in water and double-boil for 1 hour.
  3. Add in screwpine leaves and kei chi. Cover and stew for 5 minutes.
  4. Discard screwpine leaves and dish out to serve.

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