Che hat sen long nhan lotus seed longan sweet soup

What to get ready

• Dried lotus seeds 7.1 oz
• Dried longan 4.2 oz
• Rock sugar 5.6 oz
• Pandan leaves 8 leaves

Method

1. 1 Soak dried lotus seeds for 2 hours, remove the bitter core.
2. 2 Soak dried longan in warm water for 20 minutes until softened, then drain.
3. 3 Boil lotus seeds with water and pandan leaves over low heat for 25 minutes, until tender but not mushy.
4. 4 Boil the rock sugar separately for 10 minutes until dissolved, then add the lotus seeds and soak for 15 minutes to allow them to absorb the flavor.
5. 5 Insert lotus seeds into the center of each longan fruit, then soak in sugar syrup and refrigerate before serving.

With an appliance

• Pressure cooker 55 min

  Replace step 3: cook the soaked lotus seeds under high pressure for 5 minutes, then let them drain naturally for 8 minutes; reduce to about 12 minutes, the seeds will be evenly soft but still intact if drained slowly. The sugar syrup and longan are still processed separately.