Red Beans: 160g
Lotus Nuts: 80g
Dried Mandarin Orange Peel: 5g
Rock Sugar: 150g
Water: 3 litres
Pandan Leaves: 6 pcs
Wash the red beans and soak in water for 3-5 hours.
Soak dried mandarin orange peel with warm water till softened and cut into slices.
Soak lotus nuts with boiling water till water gets cold, drain off water. Remove the pulp of lotus nuts.
Boil 3 litres of water with dried mandarin orange peel in pot, add red beans when water is boiling and cook for another 20 minutes.
Add lotus nuts and boil with high heat till red beans softened. Add sago and pandan leaves to cook for the next 10 minutes.
Turn fire off and add rock sugar to taste.
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong