Lotus Seed Sweet Soup

Tender lotus seeds that melt in the mouth, served in a crystal-clear syrup. The pandan aroma brings a vegetal freshness that balances the sweetness.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 320
• Protein: 11 g
• Carbs: 67 g
• Fat: 1 g

Ingredients

• 1 L Mineral water ( for the syrup )
• 150 g White sugar ( adjust to taste )
• 2 piece pandan leaves ( knotted )
• 200 g Dried lotus seeds ( dried )

Instructions

1. Seed preparation

   Rinse the lotus seeds. If using dried seeds, soak them in clear water until they double in size and become supple.

2. Core cooking

   Place the seeds in a pot of cold water. Bring to a boil then lower the heat. Simmer until the seeds are tender: they should crush easily between two fingers without resistance.

3. Making the syrup

   In another pot, heat the mineral water with white sugar and knotted pandan leaves. Bring to a simmer until the sugar is fully dissolved and the syrup smells of pandan.

4. Final infusion

   Drain the lotus seeds and add them to the syrup. Let simmer for a few minutes so the sugar penetrates the core of the seed. Remove the pandan before serving hot or chilled.

Chef's tips

• Check the heart of the seeds; if a green germ remains, remove it immediately as it is very bitter.
• Never sugar the initial cooking water, otherwise the seed fibers will harden and never soften.

Storage

Can be kept for 3 days in the refrigerator in its syrup, in an airtight container.