Authentic Vietnamese Chè Sen Nhãn Recipe: A Delightful Lotus Seed and Longan Sweet Soup

Ingredients

1 cup lotus seeds
1 cup dried longans
1/2 cup rock sugar
2 tablespoons pandan leaves
1 cup water chestnut starch
4 cups water
1 tablespoon tapioca pearls

Steps and instructions

Soak the lotus seeds and dried longans in separate bowls of water overnight.
After soaking, remove the green sprout in the middle of the lotus seeds. This sprout is often bitter and can affect the overall taste of the dessert.
Pour the 4 cups of water into a pot, add the lotus seeds and bring to a boil. Reduce the heat to low and let it simmer until the seeds become tender.
Add the dried longans and rock sugar into the pot. Stir well until the sugar is fully dissolved.
While waiting for the lotus seeds and longans to cook, prepare the water chestnut starch mixture. Mix the water chestnut starch with 2 cups of water until it forms a consistency similar to that of milk. Set aside.
Once the lotus seeds and longans have cooked, add the pandan leaves to the pot. Continue to simmer for a further 10 minutes.
Slowly pour the water chestnut starch mixture into the pot, stirring continuously. You’ll notice the soup starting to thicken. Keep stirring to prevent any lumps from forming.
Add the tapioca pearls into the pot and cook for another 5-10 minutes until they become clear.
Turn off the heat and let the dessert cool down. You can serve it warm or cold, depending on your preference.

Tools for making

Pot - Needed to cook the lotus seeds and longans.
Bowl - Used for soaking the lotus seeds and dried longans overnight.
Stove - Used to heat and simmer the ingredients.
Spoon - Essential for stirring the dessert and mixing the ingredients.
Measuring cups - Required for accurate measurement of the lotus seeds, longans, and other ingredients.
Knife - Used to remove the green sprout from the lotus seeds.
Chopping board - Provides a stable surface for cutting the lotus seeds.
Strainer - Used to drain the soaked lotus seeds and dried longans.

Recipe variations

Instead of lotus seeds, you can use other types of beans such as mung beans or red beans.
For a different flavor, you can substitute dried longans with other dried fruits like jujubes or goji berries.
If you prefer a sweeter taste, you can increase the amount of rock sugar or use alternative sweeteners like honey or palm sugar.
To add a fragrant twist, you can replace pandan leaves with pandan essence or extract.
For a thicker consistency, you can increase the amount of water chestnut starch or add cornstarch as a thickening agent.
If you want a chewier texture, you can use sago pearls instead of tapioca pearls.
To make it more visually appealing, you can garnish the dessert with coconut cream, crushed peanuts, or sesame seeds.
If you prefer a vegan version, you can use plant-based sweeteners and omit any animal-based ingredients such as honey or gelatin.
For a creamier taste, you can add coconut milk or coconut cream to the recipe.

Recipe overview

Welcome to our recipe for Chè Sen Nhãn, a traditional Vietnamese dessert that's sure to delight your senses. This sweet soup is a combination of lotus seeds and dried longans, simmered to perfection and thickened with water chestnut starch. Its unique texture is further enhanced with the addition of tapioca pearls. Infused with pandan leaves, it carries a fragrant aroma that's truly irresistible. This dessert can serve as a refreshing end to a hearty meal, or as a comforting snack at any time of the day. Whether served warm or cold, the natural sweetness and subtle flavors of Chè Sen Nhãn would leave you craving for more. This recipe is simple and requires basic cooking skills. So let's get started on this culinary journey and create a delightful treat that is not only satisfying, but also nourishing and wholesome.

Common questions

Can I use canned lotus seeds instead of dried ones?
Yes, you can use canned lotus seeds if you prefer. However, make sure to drain and rinse them before using in the recipe.
What can I use as a substitute for rock sugar?
If you can't find rock sugar, you can substitute it with regular granulated sugar. Start with the same amount and adjust according to your taste.
Can I use fresh longans instead of dried ones?
While dried longans provide a more concentrated flavor, you can use fresh longans if they are available. Just reduce the cooking time as fresh longans tend to cook faster.
Is tapioca pearl necessary?
No, tapioca pearls are optional. They add a chewy texture to the dessert. If you don't have them or prefer a smoother consistency, you can omit them.
Can I store the dessert in the refrigerator?
Yes, you can store the Chè Sen Nhãn in the refrigerator. Make sure to transfer it to an airtight container and consume within 2-3 days.
Can I add other ingredients to Chè Sen Nhãn?
Certainly! Chè Sen Nhãn is versatile, and you can add other ingredients like coconut milk, lotus seed paste, or even other fruits to enhance the flavor and texture.

Serving dishes and utensils

Pot - A pot with a lid to cook the lotus seeds, longans, and other ingredients.
Stirring spoon - A spoon to stir the ingredients while cooking.
Strainer - A strainer to drain and rinse the soaked lotus seeds and dried longans.
Measuring cup - A cup to measure the ingredients accurately.
Knife - A knife to remove the sprout from the lotus seeds.
Bowls - Bowls to soak the lotus seeds and dried longans overnight.
Serving bowls - Bowls to serve the Chè Sen Nhãn dessert.

Origin stories

Chè Sen Nhãn, a traditional Vietnamese dessert, symbolizes the rich cultural heritage of Vietnam. This dessert is often prepared during the Lunar New Year celebration, Tết, serving as a token of prosperity and longevity. The word "Nhãn" translates to "eye" in Vietnamese, and it refers to dried longans used in the recipe that resemble eyes. "Sen” refers to the lotus, signifying purity and grace in Vietnamese culture. This delightful combination of lotus seeds and longans in a warm, sweet broth is a testament to the Vietnamese way of life, where simplicity is embraced in both life and cuisine. Chè Sen Nhãn offers a sensory journey to the streets of Hanoi with each spoonful, encapsulating the essence of Vietnamese tradition in a dessert bowl.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.