Serves 8 -10


  • Dried Malva Nut (Pang Dai Hai; 胖⼤海), 5 
  • Dried Lotus Seeds , 100 grams (Skinless) 
  • White Fungus, 15 grams 
  • Gingko Nuts, 80 grams
  • Water, 4 litres 
  • Pearl Barley, 50 grams (washed and rinsed) 
  • Pandan Leaves, 5 knots (washed and rinsed) 
  • Red Dates, 21 (washed and rinsed)
  • Dried Longans, 40 grams (washed and rinsed) 
  • Rock Sugar, 140 grams


  1. Soak dried malva nut (Pang Dai Hai; 胖⼤海) in hot water for 30 minutes till they expand. Remove the skin and seeds, and set aside. 
  2. Soak dried lotus seeds in hot water for 10 minutes till soften. Slice each into half, remove the green pith and set aside. 
  3. Soak white fungus in hot water for 10 minutes till soften. Shred each into smaller pieces, remove the hard stem, and set aside.
  4. Slice gingko nuts into half and remove the stem in the middle. 


  1. In a 6.0L Thermos® Shuttle Chef® inner pot, add 4 litres of water, pearl barley, pandan leaves and bring it to a boil over medium heat.
  2. When boiling, add white fungus, red dates, dried lotus seeds, gingko nuts, dried longans, rock sugar and simmer for another 10 minutes.
  3. When boiling, remove pandan leaves and add in the dried malva nuts (pang dai hai; 胖⼤海).
  4. When boiling, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 1 hour, before serving.


  • This recipe is based on using a 6.0L Thermos® Shuttle Chef® TCRA-6000 and a 6.0L Shuttle Chef® inner pot KOB-6000I. You may adjust the ingredients quantity based on the Shuttle Chef® capacity.
  • Dried Malva Nut (Pang Dai Hai;胖⼤海) helps to lower cholesterol and relax the bowels.


Main photo courtesy of sharefood.sg. Second photo and recipe courtesy of Thermos Singapore team.