Lotus seed (莲子羹)recipe

Old is gold. I finally found the time to make something traditional for dessert today. This is another fuss free recipe which required just a few ingredients. But because of CB, I had to make do with whatever I have because the queue to enter the supermarket was too long. Again.

Ingredients (Serves 6pax)

  • 200g Lotus seeds (aka 莲子)
  • Lily bulb (aka 百合) I didn’t have this so I took the ones in my 六味汤 soup pack.
  • 4 pandan leaves (tied into a knot)
  • 8 Red dates (红枣)
  • 15 Dried longans (龙眼干)
  • White fungus (I didn’t have this)
  • Rock sugar


  • Soak the lotus seeds overnight.
Kinda look like a bowl of boobs eh
  • Remove the greenish bulb from the centre of the lotus seed. (The lotus seeds will be bitter if you leave them in)
  • Rinse the lily bulb, red dates and dried longan.
  • Put everything in the pressure cooker and add in 2 litres of water.
  • I used the soup setting and cooked for 40min under the pressure cooker mode.
  • Add in desired amount of rock sugar according to your preference.


Thai Red Ruby Recipe (The failproof version)

Thai red ruby is my must order dessert whenever we have Thai food. It looks difficult to make them but that’s just an illusion. Try it! I think it’s safe to proclaim it as failproof.

Ingredients (To serve 4 pax)

  • Water Chestnuts (I used 9 big ones)
  • Tapioca flour (aka tapioca starch)
  • 250ml Coconut milk (too much for 9 chestnuts but who cares! Burps!)
  • 4 Pandan leaves (tie into a knot)
  • 15ml of sugar (I measured using the Avent milk storage cup)
  • A pinch of salt
  • Some ice cubes


  • Cut each chestnut into small cubes (I cut it via its cross section then cut each cross section into 8 parts).
Sorry probably failed fractions at school so all uneven in size
  • Add in a couple of drops of red food colouring (can substitute it with beetroot powder).
  • Leave the chestnuts alone for now.
  • In a pot, add in the coconut milk, pandan leaves, sugar and salt. Leave it on a small flame to melt the sugar and salt. Do not bring it to a boil.
  • Leave it to cool.
  • Pour away the excess water in your water chestnuts. Put them in a plastic bag.
  • Add in tapioca flour (I just pour enough to coat them). Give the bag a good shake so each chestnut has a nice coat.
  • Use a spray to give the tapioca flour coated chestnuts a good spritz and pour more tapioca flour. Shake it well to coat the flour evenly. Repeat it until you feel your chestnuts are fat enough (I sprayed them thrice).
  • Pour the coated chestnuts into a sieve and shake off the excess flour.
  • Boil a pot of water. Make sure it’s boiling nicely otherwise the coating might split from the chestnuts.
  • Pour the coated chestnuts into the boiling water.
  • Prepare an ice bath.
  • Scoop the rubies out when all of them are floating nicely and put them in the ice water.
  • You can blend some ice cubes with the coconut milk before adding them to your rubies. I wanted a fuss free experience so I just put the mixture in the fridge to chill.
  • Enjoy!