Rock Sugar Hunan Lotus Seeds

Name: Rock Sugar Hunan Lotus Seeds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 200g Hunan White Lotus Seeds (peeled and cored); 25g Green Peas; 50g Fresh Pineapple (peeled and cut into 1cm cubes); 25g Cherries; 25g Dried Longan Flesh (washed in warm water and soaked for 5 minutes); 300g Rock Sugar; 650g Water (500g for cooking sugar syrup, 150g for soaking lotus seeds)

A traditional sweet Hunan dish, Rock Sugar Xiang Lotus is made with Xiang white lotus, rock sugar, green peas, cherries, pineapple, and other ingredients. It features a clear broth, tender white lotus, a soft, starchy texture, and a delicate fragrance.

40 min

Easy

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Ingredients

Hunan White Lotus Seeds (peeled and cored) 200g

Green Peas 25g

Fresh Pineapple (peeled and cut into 1cm cubes) 50g

Cherries 25g

Dried Longan Flesh (washed in warm water and soaked for 5 minutes) 25g

Rock Sugar 300g

Water (500g for cooking sugar syrup, 150g for soaking lotus seeds) 650g

Instructions

Preparing the Lotus Seeds

Peel and core the lotus seeds, place them in a bowl with 150g of warm water, and steam until soft and tender. Wash the dried longan flesh in warm water, soak for 5 minutes, then drain. Peel the fresh pineapple and cut into 1cm cubes.

Making the Sugar Syrup

Place a wok over medium heat, add 500g of water and the rock sugar, and bring to a boil. Once the rock sugar has fully dissolved, remove the wok from the heat. Strain out any impurities with a sieve, return the sugar syrup to the wok, add the green peas, cherries, dried longan flesh, and pineapple, and bring back to a boil.

Finishing the Dish

Drain the steamed lotus seeds and place them in a large serving bowl. Pour the hot sugar syrup and all the ingredients over the lotus seeds. The dish is ready when the lotus seeds float to the top.