Sweet soup, Che, is a very popular Vietnamese dessert. In this version of Che, buttery lotus seeds are combined with longans, a tropical fruit similar to lychees, producing a slightly smoky vanilla flavor. Our elders believe this helps soothe their sleep and clear their thoats. For me, when served cold, it’s a great dessert to cool down on a hot sunny day or a hot sweet soup for a cold winter; always a great gift!
Dried lotus seeds usually take a long time to cook, but they cook quickly when boiled with baking soda. When shopping for dried lotus flowers, choose those that have had the bitter green center removed. They are usually found in the same aisle as dry beans in Chinese or Vietnamese markets.
Yellow Rock Candy is sugar that is purified and concentrated from sugar cane. Using it in place of granulated sugar to give the broth a better fragrant flavor and is healthier than processed granulated sugar. You can buy a box of about 1 pound for 1 dollar.
Sweet Longan Lotus Seed Soup Recipe
Ingredients:
1 teaspoon baking soda
1 package (5 – 6 oz) dried white lotus, soaked overnight
5 cups of water
3 oz (about 3/4 cup) dried longans, rinsed and drained
1/2 cup yellow rock sugar
1 teaspoon grapefruit/mali flower flavoring (Hoa Buoi flavoring)
Put the baking soda in a medium saucepan and add water until the saucepan is half full. Bring to a boil over high heat and add the lotus seeds. When the water returns to a boil and the foam rises to the top of the pot, remove it from the heat for 20 seconds to bring it down to a boil, then return it to the heat. Do this 2 or 3 times, tasting the lotuses to make sure they are tender but still firm; then remove them to a colander to drain. Rinse them, making sure to remove the lotus skin and bitter green centers.
Return the lotus seeds to the saucepan and add water, lower the heat and simmer for 15 minutes until the seeds are tender but not musky. Discard any scum that floats to the top. Add the longans and continue cooking for another 5 minutes, or until the longans have expanded and softened.
Add the sugar and stir gently to dissolve. Remove from heat and add grapefruit/mali flower flavoring. Taste and adjust with more sugar if needed. Let cool for 15 minutes.
To serve, serve in small soup bowls or glasses with ice. Serve hot or cold.
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