First, rinse and drain Mulberry and Lotus Seeds. Wash the eggs. In a deep pot with 2 liters of water, add Moringa, lotus seeds and eggs. Turn on the stove and bring to a boil over medium heat for 15 minutes. Remove the eggs from the pot and put them into a pan of cold water to cool down and make them easier to peel.

Turn down the heat and continue to cook for 40 to 45 minutes, or until the sangmangseng is flavored. Fish out the sangmisang and lotus seeds, pick out the lotus seeds (discard the sangmisang) and put them back into the pot. Put down the discretionary amount of sugar flakes and boil until the sugar is completely dissolved. Put the eggs back into the pot. That is to become.