Top 7 Refreshing Lotus Root Sweet Soup Recipes to Beat the Summer Heat

Ingredients:

• 50g Lotus Root
• 100g Fresh Lotus Seeds: You can use dried seeds, but reduce the quantity to around 80g.
• 4 teaspoons Chia Seeds
• 4 teaspoons Brown Sugar: Adjust according to your sweetness preference.

Instructions:

• Step 1: Prepare the ingredients: Cut the lotus root into small rounds, wash with water, and soak in saltwater with a few drops of vinegar for 15 minutes. Then, rinse the lotus root, and drain. This step helps remove the plastic-like layer on the lotus root. Wash the lotus seeds, remove the core and black stem. Soak the lotus seeds in cold water for 2-3 hours or overnight if using dried seeds.
• Step 2: Cook the lotus seeds: Bring a pot of water to boil and add the lotus seeds to simmer. Add the lotus seeds when the water is still cold to ensure even cooking without becoming mushy. Don't add sugar at this stage to avoid uneven cooking of the seeds.
• Step 3: Cook the lotus root: Once the water starts boiling, add the lotus root. The lotus root takes a very short time to cook, so you can add it together with the lotus seeds for simplicity. Cook both with low heat for about 10-15 minutes.
• Step 4: Finish the lotus root sweet soup: After 15 minutes, add chia seeds and sweeten to taste. Continue to simmer for an additional 2-3 minutes to let the ingredients absorb the flavors, then turn off the heat. Serve in a bowl and enjoy.

Now you've completed this simple 4-step lotus root sweet soup. It stands out not for its thickness but for its fresh and subtly sweet taste. The chia seeds add an extra layer of excitement to the dish.

Ingredients:

• 1 lotus root, about 150g
• 100g peeled mung beans
• 120g brown sugar (Adjustable to taste)
• 1 vanilla pod

Instructions:

• Step 1: Prepare the ingredients: Clean the lotus root with water, peel, and cut into small slices. Depending on your preference, you can cut the slices thick or thin, but on average, each slice should be 3 to 4cm thick for a crisp texture. After cutting, immediately soak the lotus root in cold water. Soak the mung beans overnight for a softer texture and faster cooking. If you don't have time, you can soak the beans for 2-3 hours in warm water with a pinch of salt.
• Step 2: Steam the mung beans: Drain the mung beans. Place a steamer on the stove and put the mung beans on the plate. Adjust the heat to high to make the water boil quickly, creating even steam for the beans to cook quickly and evenly. Use your hands to crush the beans, and if they are soft and smooth, the mung beans are ready. Turn off the heat and remove the mung bean plate.
• Step 3: Cook the lotus root and complete the dessert: Put the lotus root with 1 liter of water in a pot, place it on the stove, and heat it with high heat. After the water boils, reduce the heat to simmer and let the water simmer gently so that the lotus root can cook evenly. After the lotus root is cooked, add the pre-processed mung beans. Now, add brown sugar according to the taste of the eater. Simmer for an additional 5 minutes to allow the ingredients to absorb the sweet taste, then turn off the heat. You can also add a vanilla pod for a richer aroma.

There you have it! You have completed the lotus root sweet soup with brown sugar in just 3 simple steps. Though simple, this dessert carries the distinctive flavor of lotus root, the sweet and smoothness of mung beans, and the unique aroma of brown sugar. Surely, this dessert will receive praises from your entire family.

Ingredients: For 6 servings

• 1 lotus root
• 1 sweet potato
• 1 ginger
• 5 pandan leaves
• 20g lotus seeds
• 10 tablespoons sugarcane juice
• 1/2 cup coconut cream
• 1 cup shredded coconut
• 20g tapioca starch
• 1.6 liters water

Instructions:

• Prepare the ingredients: Peel the lotus root, sweet potato, and ginger, then rinse thoroughly. Next, cut the sweet potato and lotus root into small sections about 3 fingers long. Cut the ginger into small pieces.
• Cook the ingredients: Boil 500ml water, add lotus root, sweet potato, ginger, 2 pandan leaves tied into a bundle, and lightly boil for 5 minutes. Then, remove sweet potatoes and lotus roots to a bowl of cold water to cool, then drain. Continue to add lotus seeds to the pot and boil for 5 minutes, then remove.
• Sugar coat: Slice the lotus root, and cut the sweet potato into pomegranate seeds. Put the two types of roots into separate bowls, then add 2 tablespoons sugarcane juice to each bowl. Mix well to marinate for 15 minutes. For the lotus seeds, mix with 1 tablespoon sugarcane juice and marinate for 15 minutes.
• Sauté lotus root, lotus seeds, and sweet potato: Successively sauté the sugar-coated lotus root, lotus seeds, and sweet potato on medium heat for 10 minutes until firm.
• Cook the dessert: Bring a pot to the stove, add 1 liter of water, the remaining water from boiling roots, 3 pandan leaves tied into a bundle, 5 tablespoons sugarcane juice, and all sautéed lotus root, sweet potato, and lotus seeds. Bring to a medium boil for 10 minutes, then remove the pandan leaves. Dissolve 20g tapioca starch in 100ml water, slowly add it to the dessert pot, and stir until the mixture reaches the desired thickness.
• Finished product: Scoop the dessert into bowls, add some coconut cream and shredded coconut on top, and it's ready to be enjoyed. The lotus root and sweet potato dessert is smooth, with the crispiness of lotus root, the softness of lotus seeds, and the sweetness of sweet potato. A bite will leave a delicious taste on your tongue, guaranteed to earn praises!

Ingredients:

• Lotus root
• Water chestnut
• Red apple
• Rock sugar

Instructions:

• Rinse the red apple and soak it in warm water.
• Peel and slice the lotus root. Soak the lotus root in diluted saltwater.
• Peel, rinse, and cut the water chestnut in half.
• Bring a pot of water to boil, add rock sugar, and simmer until the sugar dissolves. Depending on taste, adjust the amount of rock sugar. Once boiling, add the red apple first, simmer for a while until the apple is soft, then add the lotus root and water chestnut. Simmer for about 10 minutes, and the dessert pot is ready.

Ingredients:

• Fresh Mung Beans: 300g
• Lotus Root: 2 roots
• Sugar: 200g
• Pandan Leaves: 5 leaves

Instructions:

• Step 1: Firstly, clean the mung beans, remove any damaged beans, and soak them in cold water for about 1-2 hours. If you have more time, you can soak them longer for a better taste and quicker cooking.
• Step 2: For the lotus root, peel it thoroughly, wash away any dirt, and cut it into round slices that are easy to eat.
• Step 3: Put the mung beans and lotus root in a pot, add water to cover the surface of the mung beans and lotus root. Cook until the mung beans and lotus root are tender, then add sugar. Cook on low heat until the mung beans absorb the sugar. Cooking this way enhances the sweetness of the mung beans, creating a delicious chè củ sen.
• Step 4: Wash the pandan leaves and tie them into small bundles. When the lotus root and mung beans are almost cooked, add the pandan leaves and simmer for about 15-20 minutes to extract a subtle fragrance.
• Step 5: Adjust the sweetness according to your taste, and you can reduce the sugar to suit everyone's preferences. Serve hot or cold, it's delicious either way. Enjoy the delightful results!

Ingredients:

• 1-2 lotus roots
• 100g lotus seeds
• 50g sugar (adjust to taste)
• Pandan leaves

Instructions:

• Step 1: Prepare the ingredients: Peel and cut the lotus roots into 3-4cm slices. You can cut them thinner, but make sure to add them later to avoid overcooking, preserving their crispiness. Rinse the lotus seeds and soak them in lukewarm water for 30 minutes to allow them to swell. Wash pandan leaves and tie the majority into a bundle.
• Step 2: Cook the lotus roots: Place a pot on the stove, add 500ml of water to the pot, and add the pandan leaves and lotus roots to simmer. Once the water starts boiling, reduce the heat to medium and simmer for about 10-15 minutes.
• Step 3: Complete the lotus seed and coconut soup: After adding the lotus roots to simmer for about 5 minutes, add the lotus seeds. After about 10 minutes, the lotus seeds will expand, and the soup will acquire the sweet aroma of lotus seeds. Add a suitable amount of sugar and simmer for an additional 2-3 minutes to allow the ingredients to absorb the sweetness, then turn off the heat and let the soup cool slowly. Remove the pandan leaves.

Isn't it simple? This lotus seed and coconut soup not only retains the crispiness of the lotus roots but also enhances the sweet aroma of the lotus seeds. The soft, juicy lotus seeds, combined with the lotus roots, create a delightful and stimulating experience for the eater's palate. So, what are you waiting for? Get started right away.

Ingredients:

• 1 bunch of lotus roots
• 1 bunch of lotus seeds
• 1 cup jelly grass
• Aloe vera
• 1 bunch of dried longan (100 grams)
• Rock sugar

Instructions:

• Step 1: Rinse the lotus roots and lotus seeds, soak the jelly grass for even expansion. Then, wash the jelly grass thoroughly to remove any sand. Cook the lotus roots and lotus seeds until the seeds are tender. Add dried longan, aloe vera, jelly grass, and rock sugar according to your sweetness preference.
• Step 2: When serving, pour the dessert into a glass, add ice, and enjoy.

With just two steps to handle the 6 prepared ingredients mentioned above, you will find making Lotus Root, Lotus Seed, and Aloe Vera Dessert not only easy but also surprisingly simple beyond your imagination.