The sweet soup, Che, is a very popular Vietnamese dessert. In this version of Che, buttery lotus seeds are combined with longans, a tropical fruit similar to lychees, producing a slightly smoky vanilla flavor. Our elders believe that this helps them calm their sleep and clear their thoughts. For me, when served cold, it’s a great dessert to cool down your body temperature on a warm sunny day or a sweet, warm soup for a cold winter; It is always a great pleasure!
Dried lotus seeds usually take a long time to cook, but they cook quickly when boiled with baking soda. When buying dried lotus, choose those from which the bitter green center has been removed. They are usually found in the same aisle as dried beans in Chinese or Vietnamese markets.
Yellow Rock Candy is the sugar that is purified and concentrated from sugar cane. Use it in place of granulated sugar to give the broth a better fragrant flavor and is healthier than processed granulated sugar. You can buy a box of about 1 pound for $ 1.
Sweet Lotus Seed and Longan Soup Recipe
Ingredients:
1 teaspoon of baking soda
1 pkg. (5-6 oz.) Dried white lotus, soaked overnight
5 cups of water
3 oz (about 3/4 cup) dried longans, rinsed and drained
1/2 cup sweet yellow rock sugar
1 teaspoon grapefruit / mali flower aroma (Hoa Buoi aroma)
Place the baking soda in a medium saucepan and add water to fill the pot halfway. Bring to a boil over high heat and add the lotus seeds. When the water comes back to a boil and the foam rises to the top of the pot, remove it from the heat for 20 seconds to bring the boil down and put it back on the stove. Do this 2-3 times, tasting the lotus to make sure it is tender, but firm; then to drain in a colander. Rinse them off and be sure to remove the lotus skin and bitter green centers.
Return the lotus seeds to the saucepan and add water, lower the heat and simmer for 15 minutes until the seeds are tender but not mushy. Discard any slag that floats to the top. Add the longans and continue cooking for another 5 minutes, or until the longans have expanded and softened.
Add the sugar and stir gently to dissolve it. Remove from heat and add the grapefruit / mali flower flavoring. Taste and adjust with more sugar if necessary. Let cool for 15 minutes.
To serve, pour into small soup bowls or glasses with ice. Serve hot or cold.
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