Che Chom Chom Hat Sen (Rambutan and Lotus Seed Sweet Soup), Sweetened with Monk Fruit

Method

1. Bring about 800ml water to a boil, add 200g lotus seeds and 1/2 teaspoon salt, then simmer over low heat for 15 to 25 minutes until the lotus seeds are soft.
2. Cut the skin of the regular rambutans in half, remove the top half, trim across the top edge of the flesh and cut a circle around the seed to lift it out.
3. Stuff a cooked lotus seed into each hollowed fruit. The wild rambutans only need to be peeled and pitted.
4. Add 225g kOBE Monk Fruit Blend, 1 pandan leaf and 1.5 liters water to the pot of lotus seeds. Skim the foam once it boils and lower the heat.
5. After about 5 minutes, lift out the pandan leaf, add 600g wild rambutan and the stuffed rambutans, and cook for 10 more minutes.
6. Ladle into bowls and scatter sliced almonds on top.

Tips

• Choose mature lotus seeds that are plump, hard and ivory white, since young seeds cook up bland.
• Wild rambutan has a sweet tart edge that keeps the pot from tasting cloying.
• Lift the pandan leaves out after about 5 minutes, as leaving them in darkens the liquid.
• Give the rambutan only 10 more minutes, since longer cooking costs them their crispness.
• Stuff the lotus seeds into the rambutan once the seeds are cool, as hot seeds soften the fruit and slip back out.
• kOBE Monk Fruit Blend leaves a light cooling finish, more noticeable cold than hot.