Lotus root is a very good ingredient for health, so it is often used to prepare many dishes. Besides being used to make soups, lotus root is also used to cook desserts. Today, let’s join TasteVN in the kitchen to learn 4 delicious, refreshing lotus root desserts to cool down for the whole family!
1. Lotus Root Dessert
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Lotus Root Dessert For 4 people
Lotus root 2 roots Pandan leaves 4 leaves Sugar 200 gr Salt A pinch Water 750 ml
Ingredient Images
How to Make Lotus Root Dessert
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Prepare the Lotus Root
Wash the lotus root under running water, then drain. Next, peel the skin and wash the lotus root again to clean off any sap on the outside.
Then, cut the lotus root into thick slices about 1/2 of a small finger length.
Pandan leaves should be washed and drained.
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Cooking the dessert
Place a pot on the stove, add 750ml of water and cook until the water is gently boiling. Then, tightly tie the pandan leaves into a bundle and add them to the pot to cook until the water is boiling vigorously.
Next, add the prepared lotus root and cook for 30 minutes over medium heat.
Remove the pandan leaves, add 200g of sugar, and continue cooking the dessert for another 10 minutes to finish.
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Final product
Scoop the dessert into a cup, enjoy it while still hot, or you can add ice cubes.
The lotus root dessert has a sweet, refreshing flavor from the dessert soup, with crunchy and nutty lotus root, making it a nutritious dish to cool down for the whole family.
2. Lotus Root and Mung Bean Dessert
Preparation
20 minutes
Cooking
35 minutes
Difficulty
Easy
Ingredients for Lotus Root and Mung Bean Dessert Serves 6
Fresh lotus seeds 200 gr Lotus root 500 gr Mung beans 200 gr Aloe vera 100 gr Rock sugar 200 gr Red apples 50 gr Lemon 1/2 fruit Salt 1/4 teaspoon Water 2 liters
How to Choose Good Mung Beans
- Choose fresh mung beans that are bright green, plump, and glossy, with a natural aroma of mung beans.
- When held, they should feel firm and not leave any powdery residue.
- Avoid mung beans that have unusual colors, signs of moisture or pests, or have a strange smell.
- In this dessert, you can use either whole mung beans or peeled mung beans!
How to make Green Bean Lotus Root Dessert
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Prepare the ingredients
Wash 200g of green beans thoroughly, then soak them in water for 7 – 8 hours until soft.
Wash and drain lotus seeds and red dates. Peel the aloe vera, wash it with lemon and diluted salt to remove the slime, scrape out the flesh, and cut it into thin strips.
Prepare a bowl of water, adding the juice of 1/2 a lemon and a little salt.
Next, cut the lotus root into thin slices about 1/2 a small finger thick. After cutting, soak the lotus root in the lemon salt mixture for 5 minutes.After 5 minutes, rinse the lotus root and let it drain.
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Cooking Dessert
After 15 minutes, add the lotus seeds, red dates, 1/4 teaspoon of salt, and 200g of rock sugar. Continue cooking for about 15 minutes until the lotus seeds are soft.
Finally, add 100g of aloe vera, stir well, and bring the dessert to a boil again to finish.
Tip:
- To keep the dessert water clear, remember to skim off any dirty foam during cooking!
- If you prefer to eat the dessert cold with ice, you should add a little more sugar to make it taste better.
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Final Product
Lotus root and mung bean dessert is a harmonious combination of the creamy taste of mung beans and lotus seeds, the coolness of aloe vera, and the natural sweetness of the dessert water and red dates, while the lotus root is crunchy and very delightful to chew.
3. Lotus Root and Taro Dessert
Preparation
30 minutes
Processing
30 minutes
Difficulty Level
Easy
Ingredients for Lotus Root and Water Chestnut Sweet Soup Serves 6
Lotus root 5 pieces Water chestnut 10 pieces Red apple 14 fruits Sweet corn 1 ear (American corn) Tapioca starch 3 tablespoons Rock sugar 200 gr Salt 1/4 teaspoon Filtered water 2 liters
How to Choose Fresh Ingredients
How to choose good water chestnuts
- Choose whole, firm water chestnuts that are not soft; you can press them with your hand to check their firmness.
- Pick water chestnuts that are uniform in size, feeling heavy in your hand without being too large.
- Avoid choosing damaged or moldy ones, as these are prone to harmful parasites that can affect health.
How to choose sweet corn
- Husk: Choose corn with green husk, not dried out, and the silk should still be soft and smooth; the tip should not be brown or wilted. Additionally, the outer layers should tightly hug the corn.
- Corn kernels: Good corn will have plump, even, shiny kernels that are straight. Avoid choosing corn that is too large; only select those that are medium-sized and elongated.
- Do not choose corn with dry husks or opaque white color, as such ears are usually overripe or old and withered.
How to make Lotus Root and Taro Sweet Soup
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Prepare the ingredients
Peel the corn, remove the kernels, rinse briefly with water, and let it drain. Peel the taro, wash it clean, and cut it into small bite-sized pieces.
Peel the lotus root, wash it clean, and slice it into pieces about 1/2 finger thick.
Tip: To prevent the lotus root from turning brown, remember to soak it in a bowl of water while cutting! -
Making corn pearls
Put into bowl 3 tablespoons of tapioca starch, 2 tablespoons of boiling water, then mix well until the dough sticks together. Next, knead by hand until the dough forms a smooth, pliable mass.
Divide the dough into many small balls of bite-sized portions. Place 1 corn kernel in the center of each ball and roll it back into a round shape. Continue until you have used half of the corn kernels.
Boil 1 pot of water, add the corn pearls and cook over medium heat until the outer skin turns translucent and floats to the surface, indicating that it is cooked.
Finally, remove the corn pearls and place them in a bowl of cold water to cool and drain.
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Cooking the dessert
Place a pot on the stove, add about 2 liters of water, 14 red apples, and bring to a boil.
When the water boils, add the remaining half of the corn kernels, lotus root, taro, 200g of rock sugar, and 1/4 teaspoon of salt. Cook the dessert over medium heat for about 20 – 25 minutes until the lotus root and taro are cooked.
Finally, add the corn pearls to the pot, stir well once more, and it’s done.
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Final Product
The Lotus Root and Taro Dessert has a sweet, light broth. Biting into the taro and lotus root is crunchy and appealing, combined with a chewy texture from the corn pearls, it’s love at first taste!
4. Lotus Root and Taro Dessert
Preparation
20 minutes
Cooking
45 minutes
Difficulty Level
Easy
Ingredients for Lotus Root and Taro Dessert Serves 6 people
Lotus root 1 piece Taro 1 piece Ginger 1 piece Pandan leaves 5 leaves Lotus seeds 20 gr Brown sugar 10 tablespoons Coconut milk 1/2 cup Shredded coconut 1 cup Tapioca flour 20 gr Water 1.6 liters
How to choose fresh ingredients
How to choose delicious sweet potatoes
- Choose sweet potatoes that are heavy, firm, and not bruised. Additionally, you should buy those that have an intact appearance, without cracks or chips.
- It is best to select medium-sized sweet potatoes, as larger ones often have more fibers and do not taste as good.
- If you see sweet potatoes that are pockmarked, have bite marks, or are blackened, these are signs that the sweet potatoes have gone bad and should not be purchased.
How to choose fresh ginger
- To give the dessert a fragrant and warm ginger flavor, you should choose mature ginger roots with a brownish-yellow skin.
- Moreover, select ginger roots that have a strong aroma even when the skin hasn’t been peeled. If any ginger root doesn’t have a fragrant smell when sniffed, it may be Chinese ginger.
- Avoid buying ginger roots that show signs of being soaked or bruised to prevent affecting the flavor of the drink.
How to make Sweet Potato Lotus Root Dessert
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Prepare the ingredients
Peel the lotus root, sweet potatoes, and ginger, then wash them thoroughly.
Next, cut the sweet potatoes and lotus root into pieces about 3 finger lengths long. Cut the ginger into small pieces.
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Boil the ingredients
Boil 500ml of water, add the lotus root, sweet potatoes, ginger, and 2 pandan leaves tied together, then blanch for 5 minutes.
Then, remove the sweet potatoes and lotus root and put them into a bowl of cold water to cool and then drain.
Next, add the lotus seeds into a pot and boil for 5 minutes, then remove.
Tip: Remember to keep the cooking water from the lotus root to cook the sweet soup for a sweeter and more fragrant dish! -
Marinate with sugar
Slice the lotus root and dice the sweet potatoes.
Place the two types of vegetables into two separate bowls, then add 2 tablespoons of cane sugar to each bowl. Mix well to ensure the sugar is absorbed, then marinate for 15 minutes.
For the lotus seeds, also mix with 1 tablespoon of cane sugar and marinate for 15 minutes.
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Stir-fry lotus root, lotus seeds, sweet potato
Add the marinated lotus root, lotus seeds, and sweet potato to the pan and stir-fry over medium heat for 10 minutes until they are firm.
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Cook the dessert
Place a pot on the stove, add 1 liter of water, the reserved water from boiling the lotus roots, 3 pandan leaves tied together, 5 tablespoons of cane sugar, and all the stir-fried lotus root, sweet potato, and lotus seeds.
Bring the mixture to a boil over medium heat for 10 minutes, then remove the pandan leaves.
Dissolve 20g of tapioca flour in 100ml of water, slowly add it into the dessert pot while stirring until the mixture reaches the desired thickness.
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Final Product
Scoop sweet soup into a bowl, add a little coconut milk and shredded coconut on top to enjoy.
Lotus root sweet soup with sweet potato is smooth, with a crunchy freshness from the lotus root, and soft creaminess from the lotus seeds and sweet potatoes. Tasting a piece is enough to leave a delicious aftertaste on the tongue, ensuring everyone will be praising it!
How to choose good lotus root
- Lotus root comes in two types: 7 holes and 9 holes; the 7-hole type is often used for simmering bones, so it has a creamy taste, while the 9-hole type is crunchy and is usually used for making sweet soup.
- You should choose lotus roots with medium-sized, short segments; the longer the distance between the segments, the more tender and flavorful the lotus root will be.
- Good lotus roots will be plump, without any bumps or indentations on the surface, usually have a yellow color, and no strange smell.
- Do not buy lotus roots with overly white skin, as these are often lotus roots that have been soaked in chemicals.
How to choose fresh lotus seeds
- It is best to choose mature lotus seeds, which are round in shape, with an off-white or dark yellow color. Mature lotus seeds will be more fragrant and tasty when cooked compared to young seeds.
- Avoid selecting lotus seeds that are bruised or have wrinkled green shells. Additionally, do not choose lotus seeds that are wet, as they can easily become bruised and wilted.
How to choose delicious red apples (jujube)
- It is advisable to choose red apples that are packaged with labels and are still within their expiration date.
- Do not buy if you see signs of moisture or mold on the red apples to avoid health risks.
- For safety, you should buy red apples from reputable food stores, supermarkets, the TasteVN store system, or purchase online at the TasteVN website.
4 delicious and refreshing lotus root soups that are nutritious, let’s make them with TasteVN right away! Wishing you success in your cooking!
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