Rinse the dried longan to remove any dust.

Soak the dried longan in water until it expands.

Crack the ginkgo nuts with a pestle to remove the shell and peel off the thin skin.

Rinse the ginkgo nuts to remove any dust, then cook them until tender.

Soak the seaweed in water until it expands, then rinse thoroughly.

Rinse the red dates to remove any dust and soak them in water until they expand.

Rinse the raisins to remove any dust.

Bring a pot of water to a boil and add the rock sugar, stirring until it dissolves. (I added pandan leaves because I had a few left, but they are not necessary as their aroma will be overpowered by the other ingredients.)

Once the sugar has dissolved, strain the syrup using a cotton ball placed over a sieve to remove any impurities or threads. After straining, return the syrup to the pot.

Next, add the dried longan to the pot and strain the soaking water into the pot as well. Add the lotus root and cook until tender. Then, add the ginkgo nuts, seaweed, raisins, and red dates in sequence. Once the pot comes back to a boil, turn off the heat.

Serve with ice water.

If desired, you can add tapioca pearls, lotus seeds, seaweed, or sliced jelly for extra texture.