Sweet dessert · Uses 30 g dried longan from a 200 g pack
Dried longan is simmered until soft, then combined with translucent small tapioca pearls and coconut milk. Use dried-weight longan; the pearls and coconut milk are bought separately.
Times are estimates and include soaking and preparation; some tasks can overlap. Check hydration and doneness as described.
Recipe illustrations; measure ingredients using the written quantities.
Pick over and briefly rinse 30 g dried longan, discarding the rinse water. Put it in a small saucepan or heatproof bowl with 350 ml fresh drinking water and soak for about 10 minutes to loosen the pulp. This brief soaking water will be boiled in the next step. If preparation is interrupted, cover and refrigerate rather than leaving it at room temperature overnight.
Transfer the longan and its water to a small saucepan and bring to the boil, then simmer gently with the lid slightly ajar for about 15–20 minutes until the pulp is soft throughout, without a dry hard centre. Thick pieces may need longer; top up with a little hot water if needed. Set aside briefly, retaining both the fruit and cooked liquid. It is cooked liquid, not unheated soaking water.
Do not pre-soak the dry pearls in cold water. Bring 1 litre water to the boil, add 50 g small tapioca pearls and stir. Follow the pack instructions and cook until translucent with no hard centre, continuing to heat if needed.
Bring 1 litre water to a rolling boil in a roomy pan, add 50 g small tapioca pearls and stir immediately. Follow the actual pack instructions first; many small pearls need about 12–15 minutes, with gentle stirring to prevent sticking. Add hot water if the pan becomes too thick or dry. For many small-pearled brands, turn off the heat and leave covered for about 10 minutes once mostly translucent with only tiny white dots. The pearls must be translucent with no hard centre; return to the heat and continue if needed. Do not pre-soak the dry pearls in cold water.
Drain the pearls through a fine sieve, rinse briefly with a little cold drinking water to separate them and drain well. Use promptly rather than leaving them soaking or at room temperature. Add 250 ml coconut milk and 10 g sugar to the cooked longan and its liquid. Heat gently, stirring, until hot throughout and the sugar dissolves. Stir in the pearls for about 1–2 minutes without boiling vigorously.
Taste first, as longan is naturally sweet; do not automatically add the full 15 g sugar. Thin with a little hot drinking water if needed. Divide into four small bowls and cool to a comfortable eating temperature. For a chilled dessert, cool and refrigerate promptly as described below rather than leaving the whole saucepan at room temperature.
No milk, egg or wheat is intentionally added, but check the pearl and coconut-milk labels for additives and cross-contact statements. The Xianyitang dried-ingredient packs state that they are packed in a facility also handling peanuts, tree nuts, sesame and soya. Check the actual labels of every brand used.
Best freshly made. For storage, divide into shallow containers, cool promptly and aim to refrigerate at 5°C or below within 1 hour of preparation. Eat within 24 hours; this is the conservative storage plan used for this dessert. Reheat only once, stirring until hot throughout.
