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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…