Top 10 Best Lotus Root Dessert Recipes You Should Try

Ingredients:

• 200g lotus root
• 200g lotus seeds
• 100g longan pulp
• 300g rock sugar

Instructions:

• Rinse the lotus seeds and simmer them in a pressure cooker with 1 liter of water.
• Clean the lotus root and longan pulp, then cut them into bite-sized pieces.
• Once the lotus seeds are soft, add the lotus root and longan to the pot, bring it to a boil, then stir in the rock sugar.
• Reduce the heat to low and continue to cook for another 5 minutes, allowing the lotus seeds to absorb the sweetness of the sugar before turning off the heat.
• Serve the dessert in bowls, let it cool, and add crushed ice to enjoy.

Ingredients:

• 300g lotus root
• 100g dried longan
• 100g red dates
• 50g rock sugar
• 1 bundle of pandan leaves

Instructions:

• Prepare the lotus root and longan as mentioned in the previous recipe. Rinse the red dates and let them dry.
• In a pot, add 1.5 liters of water, the cleaned pandan leaves, and rock sugar.
• Once the sugar dissolves, add the longan and cook together.
• When the longan expands, add the red dates into the mix.
• Finally, add the prepped lotus root and cook for a few more minutes, then turn off the heat. Be careful not to cook too long so that the lotus root maintains its crunchy texture.
• Scoop the dessert into bowls, let it cool, and enjoy.

Ingredients:

• 300g lotus root
• 3 tablespoons tapioca starch
• 100ml coconut milk
• 5 pandan leaves
• 2 tablespoons pandan leaf juice
• 5g white sesame seeds
• 5g peanuts
• 2 teaspoons salt
• 150g rock sugar
• 1 tablespoon granulated sugar
• Equipment: Stainless steel pot, chopsticks, knife, non-stick pan...

Preparation:

Preparing the Lotus Root:

• Clean the lotus root thoroughly, peel the skin, and soak it in water with 1 teaspoon of salt for about 10 minutes. Rinse again with clean water and then cut into small cubes.
• Next, divide the lotus root into two equal parts to make one portion white and the other green.

Stir-frying the Lotus Root:

• Place one portion of the lotus root in a non-stick pan, add 1 tablespoon of sugar, and 2 tablespoons of water. Stir continuously until the sugar has dissolved and the lotus root is caramelized, then turn off the heat.
• For the other portion, place it in the pan with 1 tablespoon of sugar, 2 tablespoons of pandan juice, and stir-fry on low heat until the liquid evaporates, then turn off the heat.
• Coating the Lotus Root:
• Transfer the stir-fried lotus root into bowls, add 2 tablespoons of tapioca starch, and stir to coat evenly. Then, sift the lotus root to remove any excess starch.

Boiling the Lotus Root:

• Boil a pot of water, once it reaches a boil, add the green portion of the lotus root and cook until it floats to the surface. Remove and place in cold water to prevent them from sticking together.
• Repeat the same process with the white lotus root portion.

Making the Coconut Milk Soup:

• In a separate pot, combine 400ml of water and 100g of rock sugar, and bring to a boil. While waiting for the water to boil, mix 1 tablespoon of tapioca starch with 1 liter of water and stir until it dissolves.
• Once the rock sugar dissolves, add half of the starch water mixture to the pot. Wait until it comes to a boil, then add the pre-cooked lotus root and cook for another 5 minutes, then turn off the heat.

Making the Coconut Milk Mixture:

• In another pot, combine 100ml of coconut milk and 100ml of water. Stir and heat on medium, then add 50g of rock sugar, stirring until dissolved.
• Add 1/2 teaspoon of salt and the cleaned pandan leaves to the mixture.
• Finally, add the remaining starch water and stir to thicken the coconut milk. Let it cook for 2-3 more minutes before turning off the heat.

Serving the Dessert:

• Scoop the lotus root soup into bowls, add a spoonful of coconut milk, and sprinkle roasted sesame seeds and peanuts on top for garnish. Enjoy!

Nguyên liệu:

• Củ năng 300 gr
• Nấm tuyết 300 gr
• Táo tàu 200 gr
• Nhãn nhục 100 gr
• Đường phèn 200 gr
• Muối 1 ít

Cách chế biến:

• Củ năng bạn gọt vỏ rồi cho liền vào tô nước muối pha loãng, ngâm đến khi gọt xong hết các củ năng còn lại thì bạn rửa lại với nước sạch và dùng dao cắt đôi củ năng thành các miếng vừa ăn.
• Táo đỏ, nhãn nhục bạn rửa sạch, để ráo. Bạn ngâm nấm tuyết trong tô nước khoảng 5 phút, khi bạn sờ vào thấy nấm mềm là được.
• Tiếp theo bạn dùng kéo để cắt bỏ gốc nấm và dùng tay để tách nấm ra thành từng miếng vừa ăn.
• Cho 1 lít nước vào nồi, bật bếp lên và nấu sôi với lửa lớn, tiếp đó bạn cho táo tàu và nấm tuyết vào hầm khoảng 30 phút.
• Lúc này nấm và táo tàu đã mềm, bạn thêm 200gr đường phèn, nhãn nhục, củ năng vào và nấu thêm 5 phút.
• Bạn nêm nếm lại cho vừa ăn và tắt bếp, múc ra tô thưởng thức thôi!

Ingredients:

• 300g lotus seeds
• 300g lotus root
• 200g red dates
• 200g rock sugar

Instructions:

• Wash the red dates thoroughly and soak them in warm water.
• Peel the lotus root, clean it, and slice it. Soak the lotus root in a mixture of water and salt.
• Peel the lotus seeds, wash them clean, and cut them in half.
• In a pot, bring water to a boil, then add the rock sugar. Let it dissolve completely. You can adjust the sweetness by adding more or less sugar according to your preference.
• Once the water boils, add the soaked red dates and cook for a while until they soften. Then, add the lotus root and lotus seeds. Let it simmer for about 10 more minutes to complete the soup.

Ingredients:

• 200g lotus root
• 200g jackfruit seeds
• 200g seedless jackfruit
• 1 packet of black grass jelly
• 100g tapioca starch
• 200ml coconut milk
• Salt, sugar
• Food coloring or natural colorants

Instructions:

Prepare the jackfruit seeds:

• First, wash the jackfruit seeds thoroughly in clean water several times to remove any dirt and natural sap.
• If using older jackfruit seeds (which tend to have more sap), soak them in lemon juice for 15 minutes before draining them.

Prepare the lotus root jelly:

• Clean the lotus root, peel it, and prepare a bowl of water to soak the lotus root in. Cut it into bite-sized pieces according to your preference.
• You can use food coloring or natural colorants such as pandan juice (green) or beetroot juice (red) to color the lotus root. Soak the lotus root in the colored water for 2 hours, then drain it and set the lotus root aside.
• Next, add 100g of tapioca starch to the lotus root and mix it well so that the starch coats the pieces evenly. Afterward, strain the mixture to remove any excess starch.
• Boil enough water to cover the mixture and gently add the lotus root pieces. Boil for about 20 minutes, or until the jelly pieces float on top. Cover the pot for an additional 15 minutes to ensure they cook through. Finally, transfer the jelly into a bowl of ice water to firm up and chill. Leave them in the ice for about 5 minutes before draining them onto a strainer.

Prepare the black grass jelly:

• Follow the instructions on the black grass jelly packet. Typically, you would dissolve the jelly mix in 500ml of water and stir well for about 10 minutes until the mixture swells up.
• Boil the mixture on high heat for the first 2 minutes, then lower the heat and simmer for 3 more minutes. Stir occasionally to prevent the jelly from sticking to the bottom. After about 5 minutes, remove the pot from the heat and let it cool completely before pouring it into a mold and refrigerating it until firm.

Prepare the coconut milk sauce:

• Mix coconut milk with half a teaspoon of salt and adjust the taste to your liking. Heat the mixture over low heat until it thickens to a creamy consistency.
• If you prefer a richer and sweeter flavor, you can add 500ml of fresh milk and 1 tablespoon of condensed milk to the coconut milk before heating it, giving it a deliciously rich taste.
• In a bowl, combine the prepared jackfruit seeds, lotus root jelly, black grass jelly (cut into small pieces), and some shredded jackfruit. Pour the coconut milk mixture over it and serve immediately to enjoy!

Ingredients:

• 300g fresh mung beans
• 2 lotus roots
• 200g sugar
• 5 pandan leaves

Instructions:

• Step 1: Start by rinsing the mung beans well, discarding any damaged beans. Soak them in cold water for about 1-2 hours. If you have more time, soaking for a longer period will make the beans softer and cook faster.
• Step 2: For the lotus root, peel off the skin, clean away any dirt, and slice the root into round, bite-sized pieces.
• Peel the water chestnuts, rinse them well, and cut them in half.
• Step 3: Add the mung beans, water chestnuts, and lotus root into a pot, then add enough water to cover the ingredients. Bring to a boil and simmer until the mung beans, water chestnuts, and lotus root are tender. Then, add the sugar and let it cook on low heat so the mung beans absorb the sweetness.
• Step 4: Wash the pandan leaves and tie them into small bundles. Once the lotus root, water chestnuts, and mung beans are nearly done, add the pandan leaves and let them cook for about 15-20 minutes to release a fragrant aroma.
• Step 5: Taste and adjust the sugar to your liking. You can add more or less to suit everyone's preference. Serve hot or cold—this dish is delicious either way! Enjoy your creation!

Ingredients:

• 100g water chestnuts
• 200g rock sugar
• 200g shredded coconut
• 100g tapioca flour
• A few pandan leaves
• 1 beetroot
• 1 box of fresh milk

Instructions:

Prepare the ingredients:

• Peel and clean the water chestnuts, then cut them into small cubes and divide them into 3 portions.
• Cut the pandan leaves into pieces, then blend them with 100ml of water. Strain to extract the pandan water, discarding the leftover pulp.
• Blend the beetroot to extract its juice and strain out the pulp.
• Soak the shredded coconut in 200ml of warm water, then squeeze out the coconut milk.
• Soak the two portions of water chestnuts in the pandan water and beetroot juice for around 15 minutes to achieve a green and pink color.
• For the third portion of water chestnuts, toss them with tapioca flour until evenly coated. These will be the white-colored pieces.
• Drain the soaked water chestnuts and toss each portion through tapioca flour.
• Boil 200g of rock sugar in 400ml of water until dissolved. Let it cool for 5 minutes, then refrigerate the syrup.

Cook the sweetened water chestnut soup:

• In a pot of boiling water, cook the water chestnut portions one color at a time. Once cooked, rinse them with cold water to remove any excess stickiness.
• Place each colored portion in a separate bowl of syrup to soak and absorb the sweetness.
• Prepare the soup base: Combine 200ml of coconut milk and 100ml of fresh milk in a pot and bring to a gentle simmer. Add 70g of rock sugar and stir well, then remove from heat.

Serving:

• Layer the colored water chestnut portions in a glass, pour in the sweet coconut milk mixture, and add some ice cubes. Enjoy!

Ingredients:

• 300g water chestnuts
• 200g lotus seeds
• 500g rock sugar (adjust to taste)

Preparation:

Prepare the ingredients:

• Rinse and peel the water chestnuts, then cut them into small bite-sized pieces. Soak them in cold water to preserve their white color.
• If using dried lotus seeds, rinse them and soak them in cold water for about 2 hours. If using fresh lotus seeds, you can skip the soaking step.

Cooking the soup:

• Place the lotus seeds in a pot and cook them until tender. Be careful not to overcook them, as they can become mushy and make the soup cloudy. Once the seeds are soft, remove from heat immediately.
• Transfer the lotus seeds to a large bowl, add the rock sugar and gently stir to allow the sugar to dissolve into the seeds.
• Once the sugar has fully dissolved, pour the mixture into the pot of water that was used to cook the lotus seeds. Bring it to a boil, then add the water chestnuts and cook together.
• When the water chestnuts are cooked to your liking, turn off the heat and adjust the sugar to taste.

Serving:

• Allow the soup to cool slightly, then serve it in bowls or glasses. Enjoy it as is, or add ice cubes or coconut milk if desired.

Ingredients:

• 500g lotus root
• 100g tapioca starch
• 1 beetroot
• 1 packet of agar-agar jelly powder
• 1 can of coconut milk
• 1 young coconut
• Pandan leaves, sugar

Instructions:

Prepare the ingredients:

• Peel and wash the lotus root, then cut it into bite-sized cubes.
• Peel the beetroot, chop into small pieces, blend in a food processor, and strain to get the red juice.
• Blend the pandan leaves and strain to extract the green juice.

How to cook the lotus seed soup:

• Boil the beetroot juice with sugar, then add half of the lotus root cubes and cook for 2-3 minutes. Drain and toss the lotus root with 1-2 tablespoons of tapioca starch to coat.
• Boil the pandan juice with sugar, then add the remaining lotus root cubes and cook until they turn green. Drain and coat with tapioca starch.
• Cook the red lotus root cubes in boiling water until the skin turns translucent, then transfer to a bowl of cold water. Repeat with the green lotus root cubes.

Making the soup base:

• In a pot, boil 300ml coconut water with some sugar, then slowly add 3g of agar-agar powder while stirring. Pour the coconut jelly into a quarter of the coconut shell and wait for it to set.
• In another pot, boil 200ml water with sugar, then slowly add 2g of agar-agar powder and 10ml of coconut milk while stirring. Pour the coconut jelly into the half coconut shell and wait for it to set.
• In a pot, bring coconut milk to a boil, season with sugar, dissolve 1 tablespoon of tapioca starch in 200ml water, and slowly add it to the coconut milk while stirring until it thickens. Turn off the heat once it boils.

To serve:

• Serve the lotus root cubes over the coconut jelly, drizzle with coconut milk, and enjoy. Your Lotus Seed Coconut Soup is now ready to enjoy!