Mixed Asian Dried Fruits Dessert
8 cups water
1 ounce lotus seeds
4 ounces ginko nuts
1 ounce lily bulb
1 ounce dried longan
2 ounces dried persimmon
2 ounces pearl barley
10 ounces rock sugar
1. Soak lotus seeds for 15 minutes
2. Blanch, skin and split the ginko nuts, and remove bitter core.
3. Boil water; add lotus seeds, ginko nuts, lily bulbs, longan and persimmon. Cook over moderate heat until ingredients are soft. Add pearl barley and sugar, and simmer gently until barley is soft.
4. Cool it and chill in the refrigerator. Serve with crushed ice.