Download ImageIngredients2 lt water25 g white fungus30 g dried longans10 g sago10 g pearl barley100 g gingko nuts (precooked)25 g dried lotus seeds20 g rock sugar (to taste)10 red dates10 pang da hai (malva nuts)4 pandan leaves (knotted)StepsBring a small pot of water to a boil, add lotus seeds, cook on medium heat for 20 mins, cool down slightly & remove green center (if present)Bring a small pot of water to a boil, add sago, cook on medium heat for 20 mins, remove from heat, keep covered for 30 mins then drain & set aside.Soak dried fungus in hot water for 15 mins, cut off central hard & yellowish parts & chop the rest into very small pieces.Soak pang da hai in hot water for 15 mins, remove seed & skin, keep only the jelly-like parts.Remove central pith of gingko nuts (if present) then wash, drain & set aside.Wash & drain red dates & longan in separate bowls, set aside.Wash barley till water runs clear, drain & set aside.İn a large pot, add water & bring to a boil.Add pandan leaves, red dates, fungus & barley, bring to a boil.Lower heat & simmer for 15 mins (stirring occasionally)Add rock sugar, longan, lotus seeds & gingko nuts, simmer for 15 mins.Once sugar has completely dissolved, add pang da hai & sago, turn off the heat.Cover pot & let it rest for 20 mins, ladle into individual bowls & serve warm or chilled. Source : www.instagram.com