Lotus Seed Sweet Soup with Lychee (Che Vai Hat Sen)
- Ly D Nong
- May 4, 2016
- 2 min read
Ingredients:
200g dried lotus seeds
10 – 15 lychee
5g-agar flour
300ml water
70g palm sugar
Some pandan leaves.
Instruction:
Step1:
- Clean lychees covers
- Peel off the lychee cover and pick out seeds
- Sprinkle a little sugar on top and put in fridge.
Step 2:
- Clean dried lotus seeds
- Boil 2 bowls of water until it boils, pour dried lotus seeds into pot and sometime you use spoon to scoop out the dirty bubbles.
- Cook until you taste the lotus seeds softer, add more 50g palm sugar and cook with small heat. You have to make sure that the lotus seeds are soften before adding sugar. If not, the taste and lotus seeds will not good. After that, taste again to suit your flavor.
Step 3:
- Add more lychees into pot, use spoon to stir well, turn off the heat immediately. Reason? If you cook longer, the lychee will not be crunchy anymore,
- Wait to reduce heat and put in fridge.
Step 4:
- Clean gently the pandan leaves, slice small.
- Pour it into grinder with a little water and grind well. Then filter to get its extract water.
Step 5:
- Mix agar flour with pandan extract, water, and 20g palm sugar and bring to cook until it boils.
- When cooking, you should stir to make sure sugar and agar flour will melt all.
Step 6:
Pick up out of stone, pour agar mixture on bowl and put in fridge to get firm.
- Then, slice into small dice.
When serving, scoop into bowl a little lotus seeds, lychee and add on top a little sliced agar dice. You also can add more ice but it is cold already; so I recommend you can eat like this. Hope you will satisfy with this recipe and good luck for your cooking.
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