Lotus Seed Sweet Soup
Ingredients
- 1 LMineral water (for the syrup)
- 150 gWhite sugar (adjust to taste)
- 2 pcpandan leaves (knotted)
- 200 gDried lotus seeds (dried)
Method
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.
- 1
Rinse the lotus seeds. If using dried seeds, soak them in clear water until they double in size and become supple.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in its syrup, in an airtight container.
