Lotus Seed Sweet Soup

Ingredients

• 1 cup (200g) lotus seeds 1 cup (200g) lotus seeds
• 4 cups (960ml) water 4 cups (960ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) rock sugar 1/2 cup (100g) rock sugar
• 2 pandan leaves, tied into a knot 2 pandan leaves, tied into a knot
• Pinch of salt Pinch of salt
• Crushed ice (for serving, optional) Crushed ice (for serving, optional)
• Fresh mint leaves (for garnish, optional) Fresh mint leaves (for garnish, optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the lotus seeds under cold water and soak them in water for 2 hours.
2. 2.
   Drain the soaked lotus seeds and transfer them to a pot.
3. 3.
   Add 4 cups of water to the pot and bring it to a boil over medium heat.
4. 4.
   Reduce the heat to low and simmer the lotus seeds for 30 minutes or until they become tender.
5. 5.
   In a separate pot, combine the coconut milk, rock sugar, pandan leaves, and a pinch of salt.
6. 6.
   Heat the mixture over low heat, stirring until the sugar has dissolved.
7. 7.
   Remove the pandan leaves from the coconut milk mixture.
8. 8.
   Add the cooked lotus seeds to the coconut milk mixture and simmer for an additional 10 minutes.
9. 9.
   Remove from heat and let the soup cool slightly.
10. 10.
    Serve the Lotus Seed Sweet Soup warm or chilled, with crushed ice and fresh mint leaves as optional garnishes.

Treat your ingredients with care...

• Lotus seeds — Soaking the lotus seeds before cooking helps to soften them and reduce the cooking time. Make sure to rinse them thoroughly to remove any impurities.
• Pandan leaves — Tying the pandan leaves into a knot makes it easier to remove them from the soup before serving. Pandan leaves add a subtle fragrance to the dish, but if unavailable, they can be omitted.

Tips & Tricks

• For a creamier texture, blend a portion of the cooked lotus seeds with the coconut milk mixture before adding them back to the pot.
• Adjust the sweetness by adding more or less rock sugar according to your taste preference.
• To enhance the flavor, you can infuse the coconut milk with additional aromatic ingredients such as cinnamon or ginger.
• If you prefer a thinner consistency, add more water or coconut milk to the soup.
• Leftover Lotus Seed Sweet Soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Lotus Seed Sweet Soup in small bowls or dessert cups. It can be enjoyed warm during colder months or chilled during warmer months. Optionally, top each serving with a scoop of crushed ice for a refreshing twist. Garnish with fresh mint leaves to add a pop of color and a hint of freshness.

Presentation advice

To enhance the presentation, you can sprinkle some toasted sesame seeds or crushed peanuts on top of the soup. Additionally, you can place a small lotus seed or a mint leaf on each serving as a decorative element.