Che Long Nhan Hat Sen (Longan and Lotus Seed Sweet Soup), No Added Refined Sugar
Sweets and drinksSweet SoupsVietnamAbout 1 hour, not counting the time to soak the lotus seeds
Che long nhan hat sen is a clear bowl with a creamy lotus seed tucked inside each crisp, sweet longan, and a trace of pandan running through it. It is a natural for a hot day, served cold. The hardest part is keeping the lotus seeds whole and the longan flesh unbroken.
Ease the germ out gently so the seed does not split in half, and simmer the seeds over medium heat rather than a rolling boil. Stuff the seeds into the longan only once both have cooled, so the flesh does not tear.
This batch weighs about 1.6kg, at roughly 64 calories per 100g.
Method
Soak 100g of dried lotus seeds in a basin of water overnight, or in hot water for about 3 hours if you are in a hurry.
Ease out the green germ with the tip of a small knife so the che is not bitter, working carefully so the seeds do not split in half.
Peel 1kg of fresh longan and work the stone out with a knife tip, keeping the flesh whole.
Put the soaked lotus seeds in a pot with just enough water to cover and add 3 washed pandan leaves. Bring to a boil over high heat, then lower to medium and simmer for about 25 minutes. Once the seeds have swelled and turned tender, lift them out.
Add 450g of kOBE Monk Fruit Blend to the lotus cooking liquid, stir until it dissolves, then return the seeds. Keep the heat low so they take on the sweetness without breaking up.
Once it boils, taste, and when it is right turn off the heat and lift the seeds out. When they have cooled, tuck one inside each longan.
Dissolve 2 tablespoons of tapioca starch in a little water, pour it into the pot and cook over low heat until it comes to a steady boil.
Add the stuffed longans and cook until the liquid returns to a boil, then turn off the heat.
Tips
Nhan long is the best longan for this, with thick, sweet, crisp and fragrant flesh.
It is far better cold, so chill it for 2 hours before serving.
kOBE Monk Fruit Blend dissolves slowly, so stir the cooking liquid, wait 5 minutes, stir once more and only then add the seeds.
Simmer the lotus seeds over medium heat and stir gently, since heavy stirring breaks every one of them.
Stuff the seeds in once both the seeds and the longan have cooled. Doing it hot tears the flesh.
Dissolve the tapioca starch fully in cold water before pouring it in, since dry starch turns lumpy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.