Crystal Sugar Lotus Seeds
Dried lotus seeds are peeled in alkaline water and steamed, then steamed a second time with rock sugar and pork caul fat. The dish is finished by drizzling with honey reduced to a thick syrup, yielding a soft, glutinous, and honey-sweet texture.
Ingredients
Dried lotus seeds (skin, ends and core removed)
300g
Pork caul fat (laid at the bottom of the bowl)
1 piece (about 20 square cm)
Alkali (used to scrub off the lotus seed skin)
7.5g
Rock sugar (crushed)
150g
Honey (for reducing the sauce)
50g
Instructions
1
Preparing the Lotus Seeds
Pour water into a pot, add alkali, place over high heat, add the lotus seeds, and scrub repeatedly with a brush. Once the skins come off, remove from heat. Rinse clean with warm water, cut off both ends, and remove the cores.
2
First Steaming
Place the lotus seeds in a cup, add water, steam over high heat until cooked, then remove.
3
Second Steaming
In a separate bowl, lay down the caul fat and arrange the steamed lotus seeds in the bowl. Sprinkle the crushed rock sugar on top, seal with parchment paper, and steam again until very tender.
4
Reducing the Sauce and Plating
Remove from the steamer, take off the parchment, pour out the liquid, add honey and reduce until thickened, then pour over the lotus seeds to serve.
