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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo