Lin Chee Kang (lotus seed dessert) recipe

One thing I like about Chinese desserts is that they're very easy to make. Often, they're full of goodness too. Lin Chee Kang (aka lotus seed dessert) is a good example. 

The best Lin Chee Kang I had in Malaysia was from a dessert stall at Wai Sek Kai, SS2 in Petaling Jaya (PJ). Not sure if this stall still exists as it was almost a decade ago since my last visit. 

I haven't tried any Lin Chee Kang in Melbourne although there are a number of Asian dessert stalls. Hence, I can't say which is the best. Well, given that it's so easy to make, I decided to make it at home instead ;) There's no problem in getting all the required ingredients in Melbourne. They should be easily available from an Asian grocer. Below is my version of Lin Chee Kang. It's so simple and yet delicious. 

Recipe: 

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.