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 that this helps soothe their sleep and clear their thoats. For me, when served cold, it makes a great dessert to cool your body temperature on a warm sunny day or a warm sweet soup for a cold winter; always a great gift!
Dried lotus seeds usually take a long time to cook, but cook quickly when boiled with baking soda. When buying dried lotus flowers, choose those with the bitter green centers removed. They are usually found in the same aisle where dried beans are found 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 taste and is healthier than processed granulated sugar. You can buy a box of about 1 pound for about 1 dollar.
Lotus Seed and Longan Sweet Soup Recipe
Ingredients:
1 teaspoon of 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 tsp Grapefruit/Mali Flower Flavor (Hoa Buoi Flavor)
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 boils again and the foam rises to the top of the pot, remove it from the heat for 20 seconds to bring it to a boil and return it to the heat. Do this 2-3 times, testing the lotuses to make sure they are tender but 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, turn the heat to low 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 gently stir to dissolve. Remove from heat and add the Grapefruit/Mali Flower flavoring. Taste and adjust with more sugar if necessary. Let cool for 15 minutes.
To serve, serve in small soup bowls or glasses over ice. Serve hot or cold.
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