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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Extracted from Home & Decor (Sg Edn) for personal use only Ingredients:
100 g lotus seeds |
100 g barley |
10 g gelatin sheets |
50 g ginkgo nuts, moist (tinned) |
50 g dried longans |
100 g sugar |
100 g tai hoi lam, an olive-like dried fruit, also called pong tai hai (from thailand, available from chinese herbal shops) |
Directions:
1. Barley to be soaked for 30mins before cooking.
2. Meanwhile soak gelatin in cold water.
3. Pong Tai Hai to be cooked in warm water before left to stand for a while.
4. Boil some water and melt gelatin into it before adding the soaked Pong Tai Hai inches.
5. Arrange the ingredients in shot glasses before pouring the mixture inches.
6. Place into the refridgerator to set.
7. Top with some soaked lotus seeds and serve chilled.
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