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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.

Labels:

Comments

  1. ann lowFebruary 17, 2010 at 9:20 PM

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

    ReplyDelete
  2. Angie's RecipesFebruary 17, 2010 at 9:35 PM

    My favourite dessert! I like lotus seeds especially.

    ReplyDelete
  3. ReanaclaireFebruary 17, 2010 at 10:28 PM

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

    ReplyDelete
  4. 3 hungry tummiesFebruary 17, 2010 at 11:47 PM

    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. Elin ChiaFebruary 18, 2010 at 12:35 AM

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

    ReplyDelete
  6. AnonymousFebruary 18, 2010 at 12:41 AM

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

    ReplyDelete
  7. MaryMohFebruary 18, 2010 at 2:43 AM

    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. Sokehah cheahFebruary 18, 2010 at 1:50 PM

    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
  9. penny aka jeroxieFebruary 18, 2010 at 8:21 PM

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

    ReplyDelete
  10. pigpigscornerFebruary 18, 2010 at 8:34 PM

    Love this! So much yummy ingredients and so delicious!

    ReplyDelete
  11. My Little SpaceFebruary 18, 2010 at 9:08 PM

    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
  12. JeannieFebruary 18, 2010 at 10:37 PM

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

    ReplyDelete
  13. Sokehah cheahFebruary 20, 2010 at 9:50 AM

    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
  14. ShirleyFebruary 25, 2010 at 7:48 PM

    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
  15. Sokehah cheahFebruary 26, 2010 at 10:22 PM

    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

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