triple longan combination

use the amber coloured dried longans for this , not to dark ,semi dried ones

• 100 g dried longans
• 1 litre water
• 75 g finely crushed yellow rock sugar , or to taste
• 1 tsp konnyaku powder
• 1 cans longans ( about 550g )
• ice cubes , to serve

1. Bring dreid longans and water to a boil in a small pot , over medium -low haet .Simmer 10 minutes , until longans are swollen and succulent. scoop out longans and set aside .
2. Mix rock sugar with konnyaku powder and spinkle into longan liquid , stiring .Return it to the boil and simmer for 2-3 minutes , then strain mixture into jelly mould or a tray .let jelly cool set .
3. To serve , unmould jellies (cut into cubes if you have used a tray mould ).Drain canned longans, reserving juice .Mix canned longans, simmered dreid longans and jellies and moisten with a litte of the reserved juice. stir in a large handful of ice cubes , and serve immediately.