← Nouns Cooking · Thai

Ingredients

• 80 g Dried longan flesh
• 1.5 l Water
• 2 pandan leaves, knotted
• 120 g brown or cane sugar (to taste)
• ¼ tsp Salt
• 720 ml Ice

Method

1. Rinse the dried longans in warm water to remove any grit.
2. Put them in a pan with the water and pandan, bring to the boil and simmer gently for 15–20 min, until the water turns amber and smells of caramel.
3. Stir in the sugar and salt until dissolved, then take off the heat and remove the pandan.
4. Let it cool completely, then chill.
5. Serve over ice in tall glasses with a spoonful of the plump longans in each.

Tips

• Fresh or tinned longans work too: simmer fresh ones for 5 minutes, or use tinned with some of their syrup and less sugar.
• Keeps in the fridge for 4 days.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Cooking with Nart