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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
Not only used to cook sweet soups, but also, lotus root is used to make a delicious crispy jam for the Tet holiday. With a moderate sweetness, the crunchy and soft lotus root, fresh and cool, ensures that tasting a piece is delightful. Let’s cook together with TasteVN!
Ingredients for Lotus Root Jam For 4 people
Lotus root 500 gr Sugar 500 gr Lime for betel nut 1 tablespoon Vanilla A little (2 tubes)
How to choose good lotus root
- Choose intact, firm lotus roots that are not soft; you can press the root with your hand to check its firmness.
- Avoid choosing damaged roots as these are likely to be infected with harmful parasites.
How to make Lotus Root Jam
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Cut Lotus Root
Peel the lotus root, wash it clean, and let it drain.
Then, cut the lotus root in half into thin slices or dice it as you prefer.
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Soak the taro in lime water
Add 2 liters of water and 1 tablespoon of lime into a basin, then stir well with your hand until the lime dissolves.
Let the lime water sit for about 15 minutes for the lime to settle at the bottom, then pour out the clear water on top for use.
Next, add the taro to the lime water basin and soak for 2 hours.
After soaking, rinse the taro thoroughly with water 4 – 5 times and let it drain.
Reason for soaking in lime water: Soaking the taro in lime water will help it become whiter and firmer, preventing it from getting soft when making jam.
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Marinate the taro with sugar
Boil a pot of water, add a little salt, and the taro, blanch the taro until the water in the pot boils again, then remove it.
Change the water in the pot, add a little salt, and continue to blanch the taro for the second time, then let it drain.
Next, add 500g of sugar to the taro, mix well, and marinate the mixture overnight.
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Sauté taro jam
Place a pan on the stove, add the soaked taro (including the sugar water).
Sauté the jam over medium heat until the sugar water reduces by half.
Then, lower the heat and continue to sauté until the sugar crystallizes around the pan and the jam is done, then turn off the heat. At this point, the jam will still be quite wet, but the heat from the pan will quickly dry it out.
Finally, add a little vanilla and stir until the jam is completely dry.
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Final product
The taro jam has a crunchy and soft texture with a moderate sweetness, perfect to enjoy with a cup of tea.
How to store jam
- When the jam has completely cooled, store it by placing it in a jar, glass container, or tightly closed plastic bag.
- Keep the jars of jam in a closed cabinet, in a dry environment, avoiding areas with high temperatures such as the kitchen.
- Do not keep the jam in the refrigerator’s cool compartment. This will spoil the jam and cause it to leak if taken out to room temperature.
- To prevent ants, you just need to add a few sprigs of bay leaves or cloves into the jar or container of jam.
- Additionally, you can also use peels from citrus fruits like lemons or grapefruits placed in the cupboard to effectively repel ants.
TasteVN wishes you success in making taro jam crispy and delicious simply for this year’s Tet celebration!
*Source reference for the recipe and images from the YouTube channel TÚ LÊ MIỀN TÂY
