Chè Hạt Sen Khô (Dried Lotus Seed Sweet Soup)
Món truyền thống · Vietnamese
A popular variation using dried lotus seeds, which require pre-soaking and a longer cooking time but yield a slightly firmer texture. This version is a staple in Vietnamese households.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Dried lotus seeds150g
- Water1.2 liters
- Cane sugar or rock sugar150g
- Dried tangerine peel (optional)1 small piece
- Salt1 pinch
Các bước
- 1
Soak dried lotus seeds in water for at least 4 hours or overnight. Drain and rinse.
- 2
Boil the soaked lotus seeds in fresh water for about 1-1.5 hours, or until tender. Drain and set aside.
- 3
In a pot, combine 1 liter of water and sugar. Heat until sugar dissolves. Add a pinch of salt.
- 4
If using, add the dried tangerine peel to the syrup and simmer for 15 minutes to infuse flavor. Remove the peel.
- 5
Add the cooked lotus seeds to the sweet syrup. Simmer for another 15-20 minutes, allowing the seeds to absorb the sweetness.
- 6
Serve warm or chilled.
