Authentic Vietnamese Chè Sen Sữa Recipe: Lotus Seed and Coconut Milk Sweet Soup

Ingredients

120g of Lotus seeds
100g of Rock sugar
1 liter of Water
400ml of Coconut milk
1/2 cup of Tapioca pearls
A pinch of Salt

Steps and instructions

Begin by soaking the lotus seeds in a bowl of water overnight.
In the morning, drain the lotus seeds and remove any green sprouts in the center, as they can make the dish bitter.
Place the lotus seeds in a pot and add the liter of water.
Bring the water to a boil and then reduce the heat. Let it simmer until the seeds are soft. This should take approximately 2 hours.
While the lotus seeds are simmering, prepare the tapioca pearls. Soak them in warm water for about 20 minutes, then drain and rinse with cold water.
Once the lotus seeds are soft, add the rock sugar and a pinch of salt to the pot and stir until the sugar is dissolved.
Add the soaked and drained tapioca pearls to the pot and continue to cook on low heat until the pearls become translucent.
Finally, pour in the coconut milk and stir well. Allow the mixture to heat through, but do not let it boil.
Your Chè Sen Sữa is now ready to serve. It can be enjoyed either hot or cold.

Tools for making

Pot - A large pot to cook the lotus seeds and tapioca pearls.
Bowl - A bowl to soak the lotus seeds overnight.
Strainer - A strainer to drain the lotus seeds and tapioca pearls.
Spoon - A spoon for stirring the mixture.
Measuring cup - A measuring cup to accurately measure the coconut milk and water.

Recipe variations

Instead of lotus seeds, you can use other ingredients such as mung beans, black-eyed peas, or red beans.
For a different sweetener, you can substitute the rock sugar with granulated sugar, honey, or maple syrup.
If you prefer a lighter version, you can use light coconut milk or even replace it with almond milk or soy milk.
To add more flavor, you can infuse the coconut milk with pandan leaves or vanilla extract.
If you like texture, you can add in some chopped nuts or dried fruits like raisins or chopped dried apricots.
For a creamier consistency, you can blend a portion of the cooked lotus seeds or beans before adding them back to the pot.
If you want to make it vegan, you can omit the rock sugar and use a natural sweetener like agave syrup or coconut nectar.
For a refreshing twist, you can add some fresh fruits like mango, pineapple, or lychee to the dessert.

Recipe overview

Chè Sen Sữa, or Lotus Seed Sweet Soup, is a classic dessert from Vietnam that is both nutritious and delicious. This recipe combines the subtly sweet and nutty flavor of lotus seeds with the creaminess of coconut milk and the chewy texture of tapioca pearls. The dish is easy to prepare, though it requires some time due to the soaking and simmering process. However, the end result is absolutely worth it! Whether served hot or cold, Chè Sen Sữa is a comforting and satisfying treat that can be enjoyed at any time of the year.

Common questions

Can I use canned lotus seeds instead of dried ones?
No, it is recommended to use dried lotus seeds for this recipe as they have a better texture and flavor compared to canned ones.
Can I use regular sugar instead of rock sugar?
Yes, you can substitute rock sugar with regular granulated sugar if you don't have rock sugar available. However, keep in mind that the flavor and texture may vary slightly.
Can I use other types of milk instead of coconut milk?
Yes, you can use other types of milk such as cow's milk or almond milk if you prefer. However, coconut milk adds a unique flavor and richness to the dessert.
Can I prepare the tapioca pearls in advance?
Yes, you can prepare the tapioca pearls in advance and store them in the refrigerator. Just make sure to rinse them with cold water before adding them to the dessert.
Can I add other ingredients like fruits or nuts?
Absolutely! Chè Sen Sữa can be customized with additional ingredients such as sliced fruits (mango, lychee, etc.), toasted coconut flakes, or crushed peanuts for added flavor and texture.

Serving dishes and utensils

Saucepan - Used to simmer lotus seeds and cook the tapioca pearls.
Bowl - Used to soak the lotus seeds and tapioca pearls.
Strainer - Used to drain and rinse the soaked tapioca pearls.
Spoon - Used for stirring the ingredients while cooking.
Measuring cup - Used to measure the amount of coconut milk and tapioca pearls.

Origin stories

Chè Sen Sữa, a sweet and creamy dessert soup, hails from the vibrant food culture of Vietnam. Specifically, it is part of a larger group of desserts known as 'chè', which is a term encompassing a broad range of sweet soups, porridges, and puddings. What makes Chè Sen Sữa particularly special, besides the comforting blend of lotus seeds, coconut milk, and tapioca, is the cultural significance of its key ingredient - the lotus seed. Revered in Vietnam, the lotus is considered the national flower and is a symbol of purity, commitment, and optimism for the future. This dessert is not just a treat for the taste buds, but also provides a sense of the deep-rooted traditions and symbolism embedded in Vietnamese cuisine.

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.