The goal when making this dessert is to end up with tender melt in you mouth lotus seeds that can still hold their shape…until it goes in one’s mouth...of course :p. The mali or pomelo flavor should enhance the flavor of the lotus not compete with it. The syrup should be slightly sweet and the sweetness should be infused in the lotus seeds.

-300g dried lotus seeds
-1 ½ tsp lye water or 3 tbs baking soda
-rock sugar
-1/2 -1 tsp mali or pomelo flower flavoring
-pinch of salt

What to Do:
Mix lotus seeds with lye water and then add enough water to cover the surface of the seeds by about 2 inches. Soak for a few hours to hydrate the seeds. Afterwards gently “scrub” the seeds between you palms and wash many times. Boil the seeds until tender (about 10 mins), add salt and sugar to taste. Simmer for another ½ hour. Add mali or pomelo flavoring just before serving. Serve hot or on ice.

Comments (3)

On 1:16 AM , Edith said...

I love this dessert. Last year, my hubby got back some sweeten lotus seed from Viet. It was too sweet for our liking and my mom turned it into this tong sui and it was delicious.

On 8:04 PM , tusen said...

can u tell me why u need to mix lotus seed w lye water ?

On 12:00 AM , hoangtam/tt said...

lye water make the lotus seeds soft and chewy.