Photograph of the finished Che hat sen long nhan lotus seed longan sweet soup

Vietnam · Chè hạt sen long nhãn

Che hat sen long nhan lotus seed longan sweet soup

1 hr 15 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried lotus seeds Dried lotus seeds 200 g
  • Photograph of Dried longan Dried longan 120 g
  • Photograph of Rock sugar Rock sugar 160 g
  • Photograph of Pandan leaves 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.

Start cooking