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	<title>Rasa Malaysia &#187; Longan</title>
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	<description>Easy Asian Recipes</description>
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		<title>Longan, Mango and Pomegranate Popsicle</title>
		<link>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/</link>
		<comments>http://rasamalaysia.com/longan-mango-and-pomegranate-popsicle/#comments</comments>
		<pubDate>Tue, 31 Jul 2012 18:06:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Longan]]></category>
		<category><![CDATA[Mango]]></category>
		<category><![CDATA[Summer]]></category>

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		<description><![CDATA[Can you believe that it&#8217;s almost August 2012? Soon it will be Black Friday, Cyber Monday, and Christmas. Anyway, while summer lasts, I wanted to share a popsicle recipe with you. I grew up with a lot of popsicles in Malaysia. Back home in Penang, we could buy really cheap, colorful, and exotic-tasting popsicles that feature the abundant fruits found in Penang. Fruits such as mangoes, longan (dragon eye fruit), lychees, rambutan, etc. are used to flavor the popsicle. They are always tasty and beat the scorching heat. This longan, mango, and pomegranate popsicle is a combination of some of my favorite flavors. I made them over the weekend and Baby G (who is now 22 months old) really liked it. He kept on saying &#8220;more, more.&#8221; For the stay-at-home moms, try this recipe and enjoy mother-and-kid bonding, sharing a popsicle before summer ends. If you have an Asian supermarket where you live, pick up a can of longan, lychees, or rambutan to flavor the popsicle, I am sure your kid will welcome the new taste and texture of these exotic fruits. (Click Page 2 for the Longan Mango and Pomegranate Popsicle Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/07/Longan-Mango-Pomegranate-Popsicle-slider.jpg"/></div>]]></description>
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		<title>Longan Tong Sui Recipe (龙眼糖水)</title>
		<link>http://rasamalaysia.com/recipe-longan-dessertlongan-tong-sui/</link>
		<comments>http://rasamalaysia.com/recipe-longan-dessertlongan-tong-sui/#comments</comments>
		<pubDate>Sat, 21 Apr 2007 02:46:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Longan]]></category>

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		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Believe it or not, I have just unpacked my luggage&#8211;the suitcase of my not-so-recent Malaysiantrip. As I was going through the stuff in my baggage, I realized that I did a bad bad thing. I smuggled brought back a lot of food products from Malaysia, all of them deep buried in the suitcase. Some of them stinky (think belacan and salted fish), some of them are scarce and expensive in the US, and some are so fragile I wrapped them with blankets of papers and tapes&#8230; One of the items I brought back is dried longan (龙眼). While dried longan is not too hard to find in the United States, buying them in Malaysia is a lot cheaper. I love them in my tong sui/dessert (糖水)&#8211;the delicate essence of dried longan is always so light yet invigorating&#8230; I usually make my longan dessert with snow fungus, red dates, and ginkgo nuts. The most blissful thing about this is that I can serve it either warm or cold (with ice added). It&#8217;s perfect anytime of the day as a thirst quencher or an after meal dessert. Try this and it may just become your new favorite&#8230; (Click Page 2 for the Longan Tong Sui Recipe)]]></description>
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		<slash:comments>23</slash:comments>
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