Buzz
Learn how to make the beloved lotus seed dessert, a favorite recipe among many. Follow these steps to create this delightful dessert!
1. Step-by-Step Guide: How to Prepare Delicious Lotus Seed Dessert
Step-by-Step Guide: How to Prepare Delicious Lotus Seed Dessert
1. Ingredients for Making Delicious Lotus Seed Dessert
- 300g dried peeled mung beans
- 200g white sugar
- 150g arrowroot starch
- 540ml water
- 2 vanilla pods
- 1/2 teaspoon salt
- Coconut cream (to taste)
2. Steps to Make Delicious Lotus Seed Dessert
Step 1: Prepare the mung beans
After soaking the green beans overnight for even sprouting, steam or cook until they are soft and tender without breaking.
To make the water chestnut sweet soup, dissolve 150g of arrowroot starch in 150ml of cold water (mixing with cold water first prevents clumping). In a pot, bring 1 liter of water to a rolling boil, then add 200g of sugar and stir until dissolved. Let the arrowroot starch mixture settle for 2 minutes before gradually pouring it into the boiling sugar water, stirring constantly to prevent clumping. When the arrowroot starch turns translucent and smooth, add the green beans and 2 vanilla pods. Simmer briefly and then turn off the heat.
Now you've completed making water chestnut sweet soup. Simply ladle the golden aromatic soup into bowls, add a splash of coconut cream according to taste, and enjoy the rich and fragrant flavors. The perfectly thickened soup will make the green beans float elegantly like blossoms on the water's surface. You can also let the soup cool completely and store it in the fridge to enjoy later.
3. Tips for Making Water Chestnut Sweet Soup
- How to choose good quality green beans:
+ Select beans that are uniformly golden, medium-sized, without mold, and with a shiny appearance.
+ Avoid very small or unevenly sized beans with pale yellow color and gray mold spots or unpleasant odor, as they may have been stored for too long and won't taste good.
To enhance the aroma of water chestnut sweet soup, it's common to steep pomelo blossoms in the serving bowl. This simple and refreshing dessert pairs well with sticky rice or mung bean paste. When storing the soup:
+ If you've made too much and won't finish it all at once, don't add coconut cream to the entire pot. Instead, ladle out what you'll eat and add coconut cream only to that portion to prevent spoiling the rest.
+ Avoid using a spoon that's been used for eating to scoop from the pot, as it can cause the soup to spoil quickly. Use a clean spoon instead.
+ If you have leftovers of the water chestnut sweet soup and coconut cream, they can be stored in the fridge for up to 1-2 days.
