Air Mata Kucing
Petaling Street's famous cooler: monk fruit, dried longan and winter melon brewed into a sweet, dark, herbal iced tea.
← Nouns Cooking · Malaysian & Singaporean
Ingredients
- 1 Dried monk fruit (luo han guo), shell cracked
- 300 g Winter melon, peeled, cut into thin strips
- 50 g Dried longan flesh, rinsed
- 30 g Rock sugar (yellow or white), more to taste
- 1.5 l Water
- 3 Pandan leaves, knotted
- ice, to serve
Method
- Put the water, pandan, monk fruit (shell and flesh) and dried longan in a pot, bring to the boil, then cover and simmer for 15 min.
- Add the winter melon and rock sugar and simmer covered for another 15 min, until the melon turns translucent and the drink is amber.
- Turn off the heat and leave covered for 1 hour so the flavours deepen. Taste and add more sugar if you like.
- Discard the pandan and monk fruit shell. Serve over plenty of ice with some longan and melon strips in each glass.
Tips
- Candied winter melon strips (sold for barley drinks) can replace fresh melon; reduce the rock sugar.
- Keeps for 3–4 days in the fridge.
Sources
Written in our own words after cross-checking these recipes:
Open Air Mata Kucing in Nouns Cooking