Chè hạt sen long nhãn, lotus seed-stuffed longans in syrup
A refined Vietnamese dessert: steamed lotus seeds, candied with sugar, layered inside longan fruit, and briefly poached in vanilla syrup.
This dessert requires a bit of patience: you need to carefully peel each longan without damaging its flesh, then insert a lotus seed inside. The result is a soft and fragrant dessert that is best enjoyed cold on a hot day.
Ingredients and directions
- Prep time40 min
- Cook time25 min
- Resting1 hr
- Total2 hr 5 min
- DifficultyMedium
- Cooking methodsaucepan
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $0.13
- $5.79
Directions
- Peel the longans. Insert a sharp toothpick around the core to separate it from the flesh, then gently push it out without tearing the flesh. ≈ 8 min
- Wash the lotus seeds, drain them, and steam them without letting them break apart.
- Prepare a sugar candi syrup, add the lotus seeds, and let them simmer gently until they are fully coated in sugar. Then, remove the seeds from the syrup and place them on a plate. Reserve the syrup. ≈ 3 min
- Place a lotus seed in each longan: the flesh completely surrounds it. ≈ 3 min
- Bring the syrup to a boil, gently add the stuffed longanes and simmer for about 5 minutes, no more, otherwise they will become too soft.
- Taste and adjust the sugar and salt to your liking, turn off the heat, and then add the vanilla. ≈ 2 min
- Serve in a bowl, either chilled or at room temperature.
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