Chè củ năng hạt sen, water chestnut and lotus seed dessert
A light Vietnamese dessert: soft lotus seeds and crunchy water chestnuts in a sugar candi syrup, served warm or chilled with ice and coconut milk.
Vietnamese cuisine utilizes water chestnuts in many ways; this particular dessert makes them a refreshing treat, with the crunchy texture of the chestnuts complementing the soft texture of the lotus seeds. This recipe serves two people and takes about 30 minutes to prepare.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Resting2 hr
- Total2 hr 35 min
- DifficultyEasy
- Cooking methodsaucepan
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $3.29
- $0.39
Directions
- Wash and peel the chestnuts, rinse them, and cut them into small pieces. Place them in a bowl of cold water to keep them white. ≈ 8 min
- Wash the dried lotus seeds and soak them in cold water for about 2 hours; this is not necessary if they are fresh.
- Cook the lotus seeds in a saucepan of water until they are soft and fluffy, but do not overcook them; they will burst and make the pudding lumpy.
- Remove them from the skimmer and place them in a large bowl. Add the candied sugar and stir occasionally to allow it to absorb. ≈ 4 min
- Once the sugar has melted, pour everything into the water used to cook the seeds, bring back to a boil, and add the chestnuts.
- Once it’s cooked, turn off the heat and adjust the sugar to your liking. ≈ 3 min
- Let it cool, then serve in a bowl or glasses, with ice cubes or coconut milk if desired.
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