Sweet potato and lotus flower dessert

Directions

1. Ingredient preparation ≈ 3 min
2. First, the cassava roots must be thoroughly washed, peeled, and rinsed. ≈ 8 min
3. Next, cut the roots into small pieces, about the size of a bite. ≈ 8 min
4. Place the roots in a container of cold water to preserve their white color. ≈ 3 min
5. The dried lotus seeds should be thoroughly washed, then soaked in cold water for approximately 2 hours. ⏱ 2 hr
6. If you are using fresh lotus seeds, you can skip this soaking step. ⏱ ≈ 7 min
7. Soup preparation ≈ 3 min
8. Add the lotus seeds to the pot and cook them until they are tender. ⏱ ≈ 10 min
9. Please note: do not cook them for too long, as the lotus seeds may crack and make the tea cloudy. ⏱ ≈ 10 min
10. The lotus seeds should be tender before you stop cooking them. ≈ 3 min
11. Place the lotus seeds in a large bowl, add cane sugar, and gently stir occasionally to ensure the sugar penetrates the seeds evenly. ≈ 4 min
12. Once the dough is fully cooked, pour it into the boiling water where you cooked the lotus seeds. ⏱ ≈ 10 min
13. Bring to a boil, then add the cassava roots. ⏱ ≈ 10 min
14. When lotus seeds are starting to turn mulberry (a brownish-purple color), turn off the heat immediately and adjust the amount of sugar if needed. ≈ 3 min
15. The finished product and tasting ≈ 3 min
16. Once the cheese is cooked, allow it to cool slightly before serving it in a cup or glass. ⏱ ≈ 20 min
17. You can then enjoy it, adding ice cubes or coconut milk if you like. ≈ 3 min