Saturday, 13 July 2013

Petaling Street Luo han guo (罗汉果)drink

When Table for 2 or more posted Petaling Street Luo han guo drink (罗汉果)that I tasted years back.  I knew right away I wanted to replicate this at home too.

Before I discover Damansara in KL, I used to stay in the city centre whenever I travelled up to North.

My favourite Black Fried Hokkien Mee is just across Chinatown.  Once KC introduced this drink to us after our dinner and I fell in love with it.  Never had another chance because subsequent trips, we weren't staying in the city centre anymore.  We discovered a less populated and better shopping area and it has since been our "home" whenever we are there.

Looking at the recipe, this drink is very time consuming and thus I decided to cook a bigger pot.  One litre is definitely not enough to feed my family.

Though I no longer can remember how this drink taste like but we like it.  In fact, it was a wise decision to triple the recipe as my son couldn't stop drinking it. 

I gave some to my parents and they finds it too sweet.  Perhaps need to reduce more sugar if it is already chilled and doesn't need any ice.

Coincidentally, mom was also sharing this recipe with her line dance kaki just last week.  Apparently mom already knew the secret.

Thanks for sharing.

What you need:

900g wintermelon
200g rock sugar (luckily I reduced the sugar to 200g coz it was very sweet without ice)
9 luo han guo
300g dark logan flesh
6 litres of water


Scrub skin of wintermelon well.  Cut into large chunk.

Add in the 6 litres of water and simmer for 2 hours.

Add in Luo Han guo and rock sugar and continue to simmer for 1 hour.

Strain and add in dark logan flesh and continue to simmer for 10 mins.

Cool completely before serving it with lots of ice.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.



  1. Cool refreshing drink! I need a glass now! :D

    1. oops, I just drank the last cup if not will send a glass over.

  2. Looks so refreshing, Edith!

    Thank you so much for sharing...

  3. Yes, it is sweet. Cos I replicated it just like the way it was sold. The one in Petaling St was chocked full with ice, letting it slowly melt away. The reason for making it sweet and concentrated will keep the longans sweet instead of bland, and that is special characteristic compared to the normal ones we have around.
    It's like 80% ice 20% longan infusion and let it slowly melt away.

    1. Wendy, I think for home made, we can reduce the sugar as we have a fridge to chill it rather than the one from the stall that is chilled by ice.

  4. Oh yeah, that 1L could make 10 servings, if it's sold like in Petaling St, full of ice

  5. Your drink looks so inviting! I just wanna grab it off the the screen, perfect on a hot day like today.

    1. Over here it is very cooling today. Guess Mr Sun is working hard at your end.

  6. hi Edith, did u use fresh or dried longan flesh?

  7. Thanks for sharing..Although my favourite is chinese tea.but it looks delicious,i want to have a taste.


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