Yam porridge

[Photo/CFP]

Serves 4

300kg fresh yams

10 lotus seeds

3 red dates

15g medlar (crabapple-like fruit)

50g black glutinous rice

50g white glutinous rice

100g longan pulp

A large spoon of rice wine

Crystal sugar

Wash and soak lotus seed; wash, soak and pit red dates and wash the rice and soak for 3 to 4 hours.

Wash and chop yams.

Add 1,000cc of water to cook until boiling and add all ingredients except rice wine and sugar; boil over high heat for 10 min and then simmer for 2 hours.

Add crystal sugar and rice wine to cook until sugar melts.