Mut Hat Sen (Candied Lotus Seeds)

Method

1. For fresh lotus seeds still in their shells, peel off the dark green outer skin, then the thin white membrane underneath.
2. Push a toothpick through the small hole in the center to drive out the germ without breaking the seed.
3. Drop the seeds straight into water with a little alum to keep them white and crisp.
4. Soak the lotus seeds for at least 6 hours, ideally overnight.
5. Bring the water to a rolling boil before adding the seeds. Once it returns to a boil, add a splash of water and a few ice cubes so the seeds soften evenly all the way through.
6. Simmer the seeds until tender, then drain them in a colander.
7. Toss 450g kOBE Monk Fruit Blend through the lotus seeds, cover with plastic wrap and leave overnight in the fridge.
8. Tip the coated seeds into a pan and cook. A lot of liquid comes out at first, and the longer it cooks the more the coating crystallizes into a white frost.
9. Once the liquid starts to run dry, add 2 to 4 drops of pomelo flower essence and keep stirring until the seeds are completely dry.

Tips

• A light hand while peeling keeps the seeds whole.
• An airtight glass jar in a dry spot keeps the seeds from weeping.
• Low heat and steady stirring at the end matter, since high heat scorches the seeds and turns them bitter.
• Pomelo flower essence goes in as the liquid runs dry, because added early the aroma cooks off.
• Lift the lotus seeds out as soon as they are just tender, since overcooked seeds fall apart and lose their shape in the pan.