Authentic Vietnamese Chè Sen Bốn Mùa Recipe: A Guide to Creating the Ultimate Sweet Soup Dessert at Home

Ingredients

1 cup of lotus seeds
1 cup of water chestnuts
1 cup of longan
1 cup of jujube
1 cup of rock sugar
8 cups of water
1 pandan leaf
1 cup of coconut milk
2 tablespoons of agar agar powder
Ice cubes to serve

Steps and instructions

Clean the lotus seeds, water chestnuts, longan, and jujube by soaking them in water for about 15 minutes then rinsing thoroughly.
In a large pot, add the 8 cups of water and bring it to a boil.
Add the cleaned lotus seeds, water chestnuts, longan, jujube, and pandan leaf to the boiling water. Stir and let it simmer for about 30 minutes.
After 30 minutes, add the rock sugar and stir until it is fully dissolved. Continue to simmer for another 30 minutes.
While the mixture is simmering, prepare the agar agar mixture. In a separate pot, combine the agar agar powder with 1 cup of water. Stir and bring it to a boil. Once it boils, reduce the heat and let it simmer until the agar agar powder is completely dissolved.
When the agar agar mixture is ready, pour it into the pot with the other ingredients. Stir well to combine everything.
Finally, pour in the coconut milk and stir well. Let the mixture simmer for about 10 minutes.
Turn off the heat and let the Chè Sen Bốn Mùa cool down. Once it is cool, you can serve it with ice cubes.

Tools for making

Large pot - for boiling the ingredients
Separate pot - for preparing the agar agar mixture
Stirring spoon - to stir the ingredients while simmering
Measuring cup - to measure the lotus seeds, water chestnuts, longan, jujube, rock sugar, water, coconut milk, and agar agar powder
Knife - for cleaning and preparing the lotus seeds and water chestnuts
Cutting board - to safely cut the lotus seeds and water chestnuts

Recipe variations

Adding red beans or mung beans to the Chè Sen Bốn Mùa
Using palm sugar instead of rock sugar for a different sweetness level
Adding tapioca pearls for a chewy texture
Using coconut cream instead of coconut milk for a richer flavor
Adding a pinch of salt to enhance the overall taste
Using almond milk or soy milk as a dairy-free alternative
Adding a few drops of rose or pandan essence for a floral aroma
Garnishing with crushed peanuts or sesame seeds for added crunch
Using honey or maple syrup as a natural sweetener
Adding fresh fruits such as mango or pineapple for a tropical twist

Recipe overview

Get ready to prepare a refreshing Vietnamese dessert, Chè Sen Bốn Mùa. This delightful dessert soup is a perfect blend of lotus seeds, water chestnuts, longan, and jujube, sweetened with rock sugar and enriched with coconut milk. Not only is it delicious, but it also has a variety of textures, bringing an exciting element to every spoonful. The recipe involves boiling and simmering the ingredients, incorporating an agar agar mixture, and finishing off with coconut milk. Once done, you can serve it cool with ice cubes, making it an excellent dessert for a warm day or a unique treat for a celebration. It's a relatively simple recipe that doesn't require any special cooking skills, but offers a sweet taste of Vietnamese tradition.

Common questions

Can I use canned lotus seeds instead of fresh ones? Yes, you can use canned lotus seeds as a substitute for fresh ones. Just make sure to drain and rinse them before using.
Can I substitute rock sugar with regular granulated sugar? Yes, you can substitute rock sugar with regular granulated sugar. However, keep in mind that rock sugar adds a unique flavor and texture to the dessert.
Can I use agar agar flakes instead of agar agar powder? Yes, you can use agar agar flakes instead of powder. However, the amount may vary, so follow the package instructions for the appropriate conversion.
How long does Chè Sen Bốn Mùa last in the refrigerator? Chè Sen Bốn Mùa can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use other fruits instead of longan and jujube? Yes, you can customize the recipe by using other fruits of your choice. Some popular options include lychee, mango, and pineapple.

Serving dishes and utensils

Large pot - for boiling the ingredients and making the Chè Sen Bốn Mùa.
Separate pot - for preparing the agar agar mixture.
Stirring spoon - for stirring the ingredients while simmering.
Strainer - to strain the Chè Sen Bốn Mùa and remove any solid ingredients.
Bowls - for serving the Chè Sen Bốn Mùa.

Origin stories

Chè Sen Bốn Mùa, a delightful dessert soup from Vietnam, embodies the diverse bounty of the country's four seasons. As the name suggests, 'Bốn Mùa' means 'four seasons' and 'Chè Sen' refers to the lotus seed, a key ingredient. The soup is a harmonious symphony of flavors and ingredients, each representing a season. Lotus seeds, longan, water chestnuts, and jujube are simmered in a sweet, coconut-infused broth, with a gentle aroma of pandan leaves. The dessert is as much about texture as it is about taste, with each ingredient offering a unique textural experience. A popular choice for festive occasions, Chè Sen Bốn Mùa is a testament to Vietnam's vast culinary landscape and an affirmation of its people's affinity for seasonality and simplicity.

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.