Authentic Vietnamese Che Sen Hat Sen: A Step-by-Step Recipe Guide

Ingredients

  • 1/4 cup of dry lotus seeds
  • 1/4 cup of pearl sago
  • 1/2 cup of rock sugar
  • 1000 ml of water
  • 1/4 cup of longan meat
  • 1/4 cup of thinly sliced fresh coconut
  • 1/2 tablespoon of jasmine extract
  • Crushed ice to serve

Steps and instructions

  1. Soak the dry lotus seeds in a bowl of water overnight to soften them.
  2. Rinse the soaked lotus seeds and remove the green sprouts in the middle if any are present.
  3. Put the lotus seeds in a pot along with the water and bring it to a boil.
  4. Reduce the heat to low and let it simmer for about 1 hour until the lotus seeds are soft.
  5. While the lotus seeds are cooking, soak the pearl sago in water for around 20 minutes.
  6. Drain the soaked sago and add it to the pot of lotus seeds, stirring constantly to prevent it from sticking to the bottom of the pot.
  7. Add the rock sugar to the pot and stir until it is fully dissolved.
  8. Add the longan meat and fresh coconut to the pot and stir well.
  9. Remove the pot from the heat and add the jasmine extract, stirring it in until well mixed.
  10. Let the dessert cool down before serving. It can be served warm or cold over crushed ice.

Tools for making

  • Pot - A medium-sized pot to cook the lotus seeds and sago.
  • Bowl - A bowl to soak the lotus seeds overnight.
  • Strainer - A strainer to drain the soaked sago.
  • Stirring Spoon - A spoon to stir the ingredients in the pot.
  • Knife - A knife to thinly slice the fresh coconut.
  • Crushing Tool - A tool to crush ice for serving.

Recipe variations

  • Replace the lotus seeds with adzuki beans for a different flavor profile.
  • Add a pinch of saffron threads to the pot for a fragrant and colorful twist.
  • Instead of rock sugar, use honey or maple syrup as a natural sweetener.
  • Include diced fruits such as mangoes, lychees, or pineapple for added freshness and sweetness.
  • For a creamy texture, substitute coconut milk for water.
  • Add a sprinkle of toasted sesame seeds or crushed peanuts on top for a crunchy element.
  • Infuse the dessert with pandan leaves or rose water for a unique aroma.
  • Replace the jasmine extract with rose extract or orange blossom water for a different floral note.
  • Make it vegan by using agave nectar or another vegan sweetener instead of honey or rock sugar.
  • Serve the dessert with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Recipe overview

Che Sen Hat Sen, a flavorful Vietnamese dessert, is a delightful combination of lotus seeds, pearl sago, rock sugar, longan meat, and fresh coconut. Its unique taste is elevated with a hint of jasmine extract, making it irresistible and unforgettable. This dessert can be served either warm or cold over crushed ice, perfect for any season. The recipe requires some prep time for soaking ingredients, but the cooking process is straightforward and simple. Enjoy the aromatic, sweet, and slightly nutty flavor of Che Sen Hat Sen, and discover a new favorite dessert.

Common questions

  1. How long do I need to soak the lotus seeds? Soak the lotus seeds overnight to soften them.
  2. Should I remove the green sprouts from the lotus seeds? Yes, you should remove the green sprouts if any are present.
  3. How long should I simmer the lotus seeds? Simmer the lotus seeds for about 1 hour until they are soft.
  4. How long should I soak the pearl sago? Soak the pearl sago in water for around 20 minutes.
  5. Can I serve this dessert warm or cold? Yes, you can serve it warm or cold, and you can even serve it over crushed ice.

Serving dishes and utensils

  • Pot - A pot is needed to cook the lotus seeds and sago.
  • Bowl - A bowl is necessary for soaking the lotus seeds and sago.
  • Stirring spoon - A stirring spoon or spatula is essential for stirring the ingredients while cooking.
  • Knife - A knife is needed for slicing the fresh coconut.
  • Grater - A grater is useful for grating the fresh coconut, if desired.
  • Ladle - A ladle can be used for serving the Che Sen Hat Sen.
  • Bowls or dessert cups - Bowls or dessert cups are needed for serving the dessert.
  • Crushed ice maker or blender - A crushed ice maker or blender can be used to prepare crushed ice for serving the dessert.

Origin stories

Che Sen Hat Sen, also known as Lotus Seed Sweet Soup, is a beloved dessert in Vietnam, particularly in the southern region. It is often enjoyed during the lunar new year or family gatherings as a symbol of reunion and harmony. The dessert, with its unique combination of lotus seeds, pearl sago, longan fruit, and coconut slices, not only offers a rich and refreshing taste, but also holds a deeper philosophical meaning. In Vietnamese culture, the lotus is highly revered for its ability to rise out of muddy waters and bloom into a beautiful flower. This mirrors the Vietnamese spirit of resilience and optimism, making this dessert more than just a sweet treat, but also a dish that embodies the essence of Vietnamese culture and values. The sweet, aromatic flavors of Che Sen Hat Sen are often enjoyed at the end of a meal, serving as a delightful and meaningful close to family gatherings.

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.