How to Make Vietnamese Lotus Seed and Longan Sweet Soup – Che Hat Sen Nhan Nhuc

Sweet soup, Che, is a very common Vietnamese dessert. In this edition of Che, buttery lotus seeds are blended with longans, a tropical fruit very similar to lychees, manufacturing a a bit smoky vanilla taste. Our elders imagine this aid sooth their sleep and distinct their thoats. For me, when serving cold, it is a terrific dessert neat your entire body temperature in a warm sunny day or a warm sweet soup for a cold winter it is normally a terrific take care of!

Dried lotus seeds are typically using a extensive time to cook, but immediately cook when boiled with baking soda. When searching for dried lotus, pick the types with their bitter eco-friendly centers removed. They are typically positioned in the very same aisle where the dried beans are at Chinese or Vietnamese marketplaces.

Yellow Rock Sweet is the sugar that is purified and concentrated from the sugarcane. Utilizing it in its place of the granulated sugar to give the broth a greater aromatic flavor and it is much healthier than processed granulated sugar. You can purchase a box of close to about 1 pound for 1 dollar.

Recipe for Lotus Seed and Longan Sweet Soup

Ingredients:
1 tsp baking soda
1 offer (5 – 6 oz) dried white lotus, soaked right away
5 cups drinking water
3 oz (about 3/4 cup) dried longans, rinse and drained
1/2 cup yellow rock sweet sugar
1 tsp pomelo/mali flower flavoring (Hoa Buoi flavoring)

Set the baking soda in a medium saucepan and incorporate drinking water to fill the pan halfway. Convey to boil above significant heat and incorporate the lotus seeds. When the drinking water returns to boil and the foam rises to the top rated of the pan, take out it from heat for 20 seconds to subside the boiling and set it back again to the stove. Do it 2-3 situations, screening the lotus to make sure they are tender, but still agency then pour them out into a colander to drain. Rinse them and make sure to take out any lotus pores and skin and bitter eco-friendly centers.

Return the lotus seeds into the saucepan and incorporate drinking water, decrease the heat and simmer for 15 minutes until eventually the seeds are tender but not mushy. Discard any scum floating on the top rated. Include the longans and carry on to cook for one more 5 minutes, or until eventually longans have expanded and softened.

Include the sugar and stir gently to dissolve. Remove from the heat and stir in pomelo/mali flower flavoring. Flavor and regulate with much more sugar if necessary. Established apart to neat for 15 minutes.

To serve, ladle it into compact soup bowls or glasses with ice. Provide warm or cold.

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Source by Lena Ho

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