Ingredient and Portion
Lotus Seed Dessert (Lien Chee Suan)
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2 packets of lotus seeds
5 rice bowls of water
4 knotted screwpine leaves (pandan leaf)
2 pieces of sugarcane sugar
3 tablespoons of Superior Potato Flour
3 tablespoons of water
5 rice bowls of water
4 knotted screwpine leaves (pandan leaf)
2 pieces of sugarcane sugar
3 tablespoons of Superior Potato Flour
3 tablespoons of water
Seasoning
You can add some honey to the raw lotus seeds and leave it in the refrigerator one day before cooking. This will help to add some sweetness to the lotus seeds.
Method
Heat a non-stick pot and caramalized 2 long pieces of sugarcane sugar until it turns light brown.
Remove from heat immediately or it will turn bitter.
Add the rest of the sugar, water, screwpine leaves and lotus seeds and bring to the boil.
Dissolve sweet potato flour in 3 tablespoons of water and add to the pan.
When the mixture thickens, remove from heat.
You can serve this dessert hot or cold.
Remove from heat immediately or it will turn bitter.
Add the rest of the sugar, water, screwpine leaves and lotus seeds and bring to the boil.
Dissolve sweet potato flour in 3 tablespoons of water and add to the pan.
When the mixture thickens, remove from heat.
You can serve this dessert hot or cold.
Tips
The trick about preparing this dessert is the balancing of the sweetness with sugarcane sugar and the consistency of having to stir the mixture well so that it does not coagulate.
If you need to reheat, add some water and stir slowly into a paste.
If you need to reheat, add some water and stir slowly into a paste.
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