Chè Hạt Sen Tươi (Fresh Lotus Seed Sweet Soup)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring tender, slightly chewy lotus seeds simmered in a sweet, fragrant broth, often enhanced with pandan leaves for aroma. This version focuses on fresh lotus seeds for a delicate texture.
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Nguyên liệu
- Fresh lotus seeds200g
- Water1 liter
- Rock sugar150g
- Pandan leaves2-3 stalks
- Salt1 pinch
Các bước
- 1
Prepare the fresh lotus seeds: remove the green germ from the center of each seed if present. Rinse thoroughly.
- 2
Boil the lotus seeds in water for about 30-40 minutes, or until tender but not mushy. Drain and set aside.
- 3
In a separate pot, combine 1 liter of water and rock sugar. Heat gently until the sugar dissolves completely. Add a pinch of salt.
- 4
Tie the pandan leaves into a knot and add them to the sugar syrup. Simmer for about 10 minutes to infuse the aroma.
- 5
Remove the pandan leaves. Add the cooked lotus seeds to the sweet syrup. Simmer for another 5-10 minutes.
- 6
Serve warm or chilled in small bowls.
