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LAICI KANG

Lai Ci Kang is a cooling sweet lotus seed soup consisting of lotus seed (lean chee) and a variety of other dried fruits. Plus, Lai Ci Kang is a dessert consisting of a variety of pre-cooked ingredients mixed in a syrup. Considered to have “cooling” properties, it may be served warm or cold with ice cubes. Hence, it’s popularity in Malaysia and Singapore where the climate is hot and humid throughout the year. While it is not exactly a Chinese New Year dish, it is a favorite dessert for the many festivals and celebrations observed there. Dried persimmons is one of the key ingredients and since it is in abundance around the Chinese New Year


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Recipe of Lai Ci Kang

Ingredients:

1 big White fungus/snow ear fungus
Red dates*
Dried longan*
Lotus seeds*
Goji berries*
Lily Bulbs*
Rock sugar
2 litres Water

*About a handful each

1. Soak white fungus/snow ear fungus with water until soft. Wash and rinse with water.

2. Wash and rinse red dates, dried longan, lotus seeds, goji berries and lily bulbs with water.

3. Bring the 2 litres of water to boil in a pot.

4. Add in all the ingredients except rock sugar and bring it to boil.

4. Reduce to low heat and simmer for 1-2 hours.

5. Add in rock sugar according to the sweetness of your liking. Cook until the rock sugar is fully melted.

6. Serve while it's warm.