Discover the Art of Crafting Delicious and Nutrient-packed Lotus Seed Milk: Top 10 Methods

Ingredients:

• Fresh Lotus Seeds: 200 grams
• Filtered Water: 1 liter
• Unsweetened Fresh Milk: 2 packs (220 ml each)
• Salt
• Rock Sugar: 50 grams
• Aloe Vera Leaves: 2 branches

Steps to create Aloe-infused Lotus Seed Milk:

• Clean and cut Aloe Vera leaves into small pieces, approximately 5 cm each.
• Blend the Aloe Vera pieces with a little filtered water until smooth. Strain the Aloe Vera water through a sieve to extract the liquid.
• Prepare fresh Lotus Seeds as in steps 1.2. Steam the seeds until cooked.
• In a pot, combine filtered water, fresh milk, lotus seeds, a pinch of salt, and crushed rock sugar. Bring the mixture to a boil. Once boiling, reduce heat and simmer for an additional 5 minutes.
• After cooking, use a hand blender to puree the mixture. Alternatively, strain the mixture through a sieve to extract the liquid. Combine the strained liquid with the Aloe Vera water, stirring well for a homogeneous blend.
• Once thoroughly mixed, pour the milk mixture into glass jars and store in the refrigerator for later use.

Ingredients:

• Fresh Peeled Lotus Seeds: 100 grams
• Condensed Milk by Ông Thọ: 1 can
• Unsweetened Yogurt: 2 pots
• Unsweetened Fresh Milk: 220 ml
• Optional: a bit of clean water
• Utensils: bowl, pot, strainer, homemade yogurt jar, large pot.

Creating Lotus Seed Yogurt:

• Boil 700 ml of clean water with fresh peeled lotus seeds until soft. Then, blend the fresh lotus seeds, strain 440 ml of lotus seed water, and discard the residue.
• Dissolve condensed milk in half a can of boiling water in a large bowl. Then, add fresh milk and the filtered lotus seed water, stir well by hand.
• Wait for the lotus seed milk mixture to cool slightly, then add yogurt and stir in one direction.
• Strain the mixture again to achieve the smoothest lotus seed yogurt.
• Pour the lotus seed yogurt into small jars, seal with lids.
• Boil a pot of water until it simmers gently, then turn off the heat.
• Arrange the yogurt jars in a large pot, pour the simmered water until it reaches one-third of the yogurt jar.
• Close the pot lid, let the lotus seed yogurt ferment for at least 8 hours, or longer for a richer taste. Remember to change the water once during the yogurt fermentation process. Store the yogurt jars in the refrigerator and enjoy gradually.

Ingredients:

• Black Beans: 60 grams
• Fresh Lotus Seeds: 40 grams
  
• Organic Sugar: 15 grams (or substitute with 5 pandan leaves)
• Pineapple: 3 slices (each slice about 1 cm thick)
• Salt

Creating Black Bean and Pineapple Lotus Seed Milk:

Soaking Black Beans and Preparing Fresh Lotus Seeds:

• Clean black beans and soak them in clean water for approximately 24 hours, changing the water multiple times. Soak the black beans in a cool environment.
• Clean black fresh lotus seeds, soak them in clean water for about 30 minutes. After soaking, put the beans in a pot, add water, and boil. When the water boils, reduce the heat and simmer for about 10 minutes, then turn off the heat. Proceed to blend and strain through a sieve, extracting the liquid.

Cooking Lotus Seed Milk with Pineapple and Black Beans:

• Cut pineapple into 1 cm thick rounds, put them in a pot, add enough water to cover the pineapple surface. Bring to a boil, then simmer on low heat for about 30 minutes, then remove and discard the pineapple.
• After soaking, blend the black beans with a little water, strain through a sieve. Strain the black bean water into a pot, bring it to a boil, stirring continuously with a spoon to prevent lumps at the bottom of the pot. Alternatively, cook black beans by adding a little water to almost cover the beans, cook until the beans are tender, then strain through a sieve, extracting the liquid.
• Combine the strained black bean water with the strained lotus seed water in a pot. Add sugar, salt, pineapple cooking water, and filtered water so that the total mixture reaches about 1.5 liters of liquid. Heat the mixture to a temperature of about 80 degrees Celsius, then turn off the heat, let it cool. Pour into glass jars for storage in the refrigerator, and use gradually.