Bingtang Xianglian (Rock Sugar Lotus Seeds)
Sweet, soft, and fragrant with lotus aroma. This traditional Hunan dessert is perfect for summer refreshment.
Ingredients
5 items- dried lotus seeds 200 g
- rock sugar 100 g
- water 1000 ml
- red dates (jujubes) 6
- dried osmanthus flowers 1 g (1/2 tsp)
Nutrition
Steps （5 steps）
Place 200 g dried lotus seeds in a large bowl, cover with warm water and soak for 2 hours until fully rehydrated. Use a toothpick to remove the bitter green germ from each seed, rinse and drain.
Put the prepared lotus seeds into a clay pot, add 1000 ml water. Bring to a boil over high heat, then reduce to low heat, skim off any foam, cover and simmer for 30 minutes until the seeds are tender and can be easily pierced with chopsticks.
Add 100 g rock sugar and 6 red dates (if using). Continue cooking on low heat for 15 minutes, stirring gently occasionally, until the sugar is completely dissolved and the syrup thickens slightly, coating the back of a spoon.
Turn off the heat, sprinkle 1 g dried osmanthus flowers, and immediately cover the pot. Let it steam for 5 minutes to infuse the fragrance.
Ladle into bowls. Serve warm or chilled. Garnish with extra osmanthus flowers if desired.
Tips
Choose Hunan-style lotus seeds (Xianglian) for the best texture. If you prefer a thicker syrup, mix in a little cornstarch slurry before finishing.
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