Skip to main content
logo
Food Advertising by

Lean Chee Kang ~ Sweet Lotus seeds dessert


I served this for breakfast on the 1st day of the  lunar New Year   ...........  'Lean Chee Kang', sweet soup of lotus seeds, longan, dried ' pak hup' or lily bulb and rock sugar to usher in a 'sweetish' New Year.  Another name for this 'tong sui', sweet drink is 'Pak Lean Hoe Hup', which means, "'hundred' years of harmonious and  happy marriage". Thus, being auspicious this sweet dessert is commonly served at weddings, birthdays and New Year.  Read more on lotus seeds here.



Dried lotus seeds with skin, dried 'pak hup' or lily bulb, rock sugar and dried longan






This sweet soup is very refreshing and you can also add in some hard boiled chicken eggs or quail eggs, if desired.

Recipe for Lean Chee Kang

Ingredients
  • 250 gm dried lotus seeds with skin
  • 50 gm dried longan, washed
  • 30 gm dried pak hup
  • 3 litres of water
  • 1/2 tsp bicarbonate of soda
  • 3 pandan leaves
  • Rock sugar to taste
Preparation
  1. Put dried lotus seeds in a  basin and add in enough water to cover them.  Add in the bicarbonate of soda.  Set aside for 2 to 2.1/5 hours.
  2. Rub the seeds with the palms of your hands to remove the skin and use a toothpick to pierce through the hole of the seeds to remove the green stem, which can be bitter.
  3. Meanwhile, wash the dried pak hup and soak them in hot water for about 20 mins.  Drain and set aside.
  4. Bring water to a boil, add in lotus seeds, rock sugar and cook till soft.
  5. Add in the dried longan and pandan leaves.
  6. Taste for sweetness and finally stir in the pak hup.
  7. Ladle into bowls and serve.
  8. This can be served hot or chilled.

Comments

  1. I just made some sweet dessert today but yours with more ingredients.

    ReplyDelete
  2. My favourite dessert! I like lotus seeds especially.

    ReplyDelete
  3. yeah yeah.. this one was a must those days.. this cny my mum boiled red beans instead....hahaha..

    ReplyDelete
  4. I make this all the time and since no one else love it, I get to drink it all )
    I want a bowl now!

    ReplyDelete
  5. I cooked this on the 1st day of CNY :) but I added the white fungus and eggs. My kids love them chilled :)

    ReplyDelete
  6. What a unique and intriguing dessert! I would love to try it!

    ReplyDelete
  7. Now I really miss this. I wish I can have a bowl now. I always have this when I go back for holidays. I like it hot.

    ReplyDelete
  8. 秋去冬來~~大家要注意身體,別感冒囉! ..................................................

    ReplyDelete
  9. Anncoo
    Sometimes I omit the 'pak hup' and add in some snow fungus.

    Angie
    I like lotus seeds but sometimes they don't seem to soften, so chose this one with skin, but quite a lot of work when it comes to removing the skin.

    renaclaire
    Think I'm going to cook red bean next year, easy job!

    3 hungry tummies
    I can offer you some, but you're so far away, ha, ha!

    Elin
    Used to have them with eggs during my grandpa's b'days, long, long ago!

    5 Star Foodie
    Yes, it's very refreshing especially when you have it chilled!

    Mary
    Yes, I like it both ways, hot or chilled.

    Crystal (hope that's what it's in English)
    Thanks for dropping by.

    ReplyDelete
  10. Ok. I can declare homesick now. Been so long since I have a proper CNY celebration.

    ReplyDelete
  11. Love this! So much yummy ingredients and so delicious!

    ReplyDelete
  12. No doubt, this is one of my favourites. But not for 'Hakka' people, I think! However, Happy Chinese New Year. Wishing you & your family the very best in the year of tiger.
    Best regards, Kristy

    ReplyDelete
  13. Very refreshing tong sui:D but I usually bought this instead of cooking it myself. Too much hassle lol!

    ReplyDelete
  14. Dear Friends
    Yes, it's refreshing, can be time consuming removing the skins of the lotus seeds I must admit.

    Kristy, you mean to say that 'Hakka' people don't take this on festivals? Now, this is interesting! Would like to know why!

    ReplyDelete
  15. I checked the link on lotus seeds. Very interesting! We only have the puffed seeds available here and we make a dessert out of it. Will be posting soon.

    ReplyDelete
  16. Shirley, don't know what you mean by puffed lotus seeds. Look forward to seeing your post, then I'll be able to understand.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.