Che Hat Sen Cu Nang (Lotus Seed and Water Chestnut Soup) Recipe

Method

1. Peel the water chestnuts, rinse them and soak them in a bowl of cold water to keep them white. Cut the larger ones into pieces.
2. Remove the green shells, the inner skins and the bitter germ from the lotus seeds, then rinse them.
3. Put 1 liter water and 200g lotus seeds in a pot, bring it to a boil, lower the heat and cook for about 15 minutes until the seeds are soft, then lift them out.
4. Return the lotus seed cooking water to the pot and top it up to about 1.5 liters, bring it to a boil and lower the heat.
5. Add 3 pandan leaves and 600g water chestnuts and cook for about 10 minutes until the water chestnuts turn more translucent, then lift out the pandan leaves.
6. Add the lotus seeds and 135g kOBE Monk Fruit Blend, cook for about 5 more minutes and turn off the heat.
7. Ladle into bowls and add ice cubes, or chill before serving.

Tips

• Cook over low heat and skim often to keep the liquid clear.
• Drop the peeled water chestnuts straight into cold water so they do not darken.
• Lift the lotus seeds out before the water chestnuts go in, since cooking them together breaks the seeds down.
• Remove the lotus seed germs before boiling, as one or two left behind turn the whole pot bitter.
• Give the water chestnuts only 10 minutes, until just translucent, since longer costs them their crunch.