Chè Hạt Sen

Ingredients

• 1200g dried lotus seeds
• 21.5 litres water
• 3150g rock sugar (or white sugar)
• 41 pandan leaf, tied in a knot
• 51/2 tsp salt
• 6100g dried longan (optional)
• 71 tbsp vanilla extract (optional)
• 8A few goji berries for garnish (optional)

Instructions

1. 1Rinse the dried lotus seeds and soak in warm water for 2-3 hours until softened. If the seeds have green centres, remove them with a toothpick to avoid bitterness.
2. 2Drain the soaked lotus seeds and place in a pot with 1.5 litres of water and the knotted pandan leaf.
3. 3Bring to the boil, then reduce the heat and simmer gently for 30-40 minutes until the lotus seeds are tender but still hold their shape.
4. 4Add the rock sugar and salt, stirring until the sugar dissolves. Simmer for a further 10 minutes so the seeds absorb a little sweetness.
5. 5If using dried longan, add them in the last 10 minutes of cooking so they soften without losing their flavour.
6. 6Stir in the vanilla extract if using, then remove from heat and discard the pandan leaf.
7. 7Allow the dessert to cool to room temperature, then chill in the refrigerator for at least 1 hour.
8. 8Serve in small bowls, garnished with a few goji berries. Enjoy warm or chilled.