Sweet Lotus Seed Soup Recipe: Leng Chee Kang

A bowl of refreshing Chinese dessert, served hot, at room temperature, or chilled with ice. This healthy sweet lotus seed soup is nourishing and naturally sweet from dried Chinese ingredients, enhanced by fragrant Malaysian pandan leaves (TEA GOJI BERRY JELLY). 

Leng Chee Kang, also known as sweet lotus seed soup, can be found at Chinese dessert stalls in coffee shops or from roadside vendors. Each version may vary slightly, but the flavors are always comforting.

 

Making a homemade Leng Chee Kang recipe is simple and flexible, allowing you to adjust dried fruits and other ingredients to your taste. Instead of white sugar, this dessert typically uses rock sugar, cane sugar, or lump sugar (MOIST BANANA CHOCOLATE CAKE). 

The natural sweetness comes from lotus seeds, red dates, and dried longans. Silky bean curds, made from soybeans, add a smooth texture. The aroma of screwpine (pandan) leaves completes this beloved Malaysian Chinese dessert.

Ingredients for Lotus Seed Soup Dessert 

1 handful lotus seeds

1 handful red dates

1 handful dried longan

2 tofu/bean curd sheets - soaked to soften

Lump sugar - to taste

A few pandan leaves - knotted

Water - as needed

How to Make Leng Chee Kang

Simmer water with pandan leaves.

Add lotus seeds, red dates, and longan.

Simmer until softened.

Stir in sugar and tofu sheets.

Simmer for a few more minutes, remove from heat.