Sweet Pumpkin and Lotus Seed

Ingredients

1/2 medium fresh pumpkin, peeled with seeds and fiber removed,
cut into bite size chunks
20 dried white lotus seeds, soaked over night
75g rock crystal sugar
2 tb sp dried lotus root powder, dissolved in 125 mls cool water
(alternatively, substitute 1 tb sp corn flour)
1 whole floret white fungus, soaked in cool water for one hour, drained, tough bases discarded, roughly shredded
2 lts water

Method

Put pumpkin and water in a large pot and bring to a full boil, then lower heat to medium.

Add the crumbled white fungus, lotus deeds and the rock sugar. Cover and return to boil, then lower heat again to low and simmer for 50 minutes.

Give the lotus water mixture a final stir, then add to the mixture, stir for 1 minute, replace lid, simmer for another 10 minutes.

Turn off the heat , transfer to a tureen or ladle into individual serving bowls.

You may prefer to refrigerate for a few hours prior to serving.

(Serves : 4)