Lotus Seed Dessert

Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A simple and nowadays rarely-seen dessert that plays off the subtle, nutty flavour of lotus seeds against a sweet broth. It is worth noting that high-quality lotus seeds are expensive but worth the price for their soft, almost creamy texture when cooked. In comparison, smaller, low-quality seeds are harder to skin and have a less refined flavour. Though not traditional, a handful of small dried longans added to the pot with the lotus seeds in step 5 makes a delicious touch.