Delectable Vietnamese Chè Sen (Lotus Seed Sweet Soup): A Step-by-Step Recipe Guide

Ingredients

1 cup of lotus seeds
1/2 cup of sugar
4 cups of water
3 pandan leaves
1/2 cup of tapioca pearls
Ice cubes for serving
Additional sugar for taste (optional)

Steps and instructions

Soak the lotus seeds in water for approximately 2 hours or until they become soft.
After the seeds have softened, remove the green sprouts in the middle of the seeds.
In a pot, add the lotus seeds and 4 cups of water. Bring it to a boil.
Once the water is boiling, lower the heat and allow it to simmer until the seeds are soft and tender.
While the lotus seeds are simmering, wash and tie the pandan leaves into a knot.
Add the pandan leaves and sugar into the pot, stir well until the sugar has completely dissolved.
In another pot, boil the tapioca pearls until they become soft and translucent.
Once the tapioca pearls are cooked, drain the water and rinse with cold water to stop the cooking process.
Add the cooked tapioca pearls to the pot of lotus seeds.
Continue to simmer everything together for another 15 minutes.
Let the Chè Sen cool before serving. You can add some ice cubes if you want to serve it cold. Add additional sugar if needed.

Tools for making

Pot - Needed to boil the lotus seeds and simmer the Chè Sen.
Strainer - Used to drain and rinse the cooked tapioca pearls.
Knife - Required to remove the green sprouts from the lotus seeds.
Spoon - Used for stirring the mixture and adding sugar.
Measuring cup - Needed to measure the ingredients accurately.

Recipe variations

Adding coconut milk to the Chè Sen for a richer and creamier flavor.
Adding different types of fruits such as mango, lychee, or jackfruit to the Chè Sen for a tropical twist.
Using honey or agave syrup instead of sugar for a healthier alternative.
Adding a pinch of salt or a splash of vanilla extract to enhance the flavor.
Adding colorful tapioca pearls for a visually appealing presentation.
Using different types of sweeteners like brown sugar or palm sugar to impart a unique taste.
Adding a touch of rose water or jasmine essence for a floral aroma.
Adding a squeeze of lime or lemon juice for a tangy flavor.
Adding a sprinkle of toasted sesame seeds or crushed nuts for added texture and crunch.
Using different types of beans such as mung beans or black-eyed peas for a variation in texture and taste.

Recipe overview

Chè Sen, or Lotus Seed Sweet Soup, is a traditional Vietnamese dessert that is both refreshing and wholesome. This delightful dessert features soft, tender lotus seeds and chewy tapioca pearls simmered in a sweet and fragrant pandan-infused syrup. It's a beautifully balanced dessert that's not overly sweet, with the natural nuttiness of the lotus seeds perfectly complemented by the rich, vanilla-like aroma of pandan leaves. This recipe is relatively straightforward, and with careful preparation, you'll be able to create this unique and delicious dessert from the comfort of your own kitchen. The Chè Sen can be enjoyed both warm or chilled, making it a versatile dessert for any season. Whether you're a fan of Vietnamese cuisine or a curious foodie looking for a new culinary experience, this recipe for Chè Sen is definitely worth a try!

Common questions

Can I use dried lotus seeds instead of fresh ones?
Yes, you can use dried lotus seeds for this recipe. However, you will need to soak them for a longer period of time to rehydrate them before using.
Can I substitute the sugar with a different sweetener?
Yes, you can use alternative sweeteners such as honey or agave syrup. Adjust the amount according to your taste preference.
Can I add other ingredients to the Chè Sen?
Absolutely! Chè Sen is versatile, and you can add other ingredients like coconut milk, fruits, or even nuts to enhance the flavor and texture.
How long can I store Chè Sen?
Chè Sen is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the texture may change slightly after refrigeration.
Can I serve Chè Sen warm?
Yes, you can serve Chè Sen warm if you prefer. Just make sure to let it cool slightly before serving.

Serving dishes and utensils

Pot - A pot is needed to cook the lotus seeds and simmer the Chè Sen.
Strainer - A strainer is helpful for draining and rinsing the tapioca pearls.
Bowls - Bowls are needed for serving the Chè Sen.
Spoons - Spoons are necessary for scooping and enjoying the Chè Sen.

Origin stories

Chè Sen, a delicious dessert soup, originates from Vietnam, a land known for its diverse and unique food culture. The soup's main ingredient, lotus seed, holds a special place in Vietnamese culture, representing purity, commitment and enlightenment, much like the Lotus flower it comes from. Another essential ingredient, pandan leaf, brings in a distinct aroma, transporting you to the vibrancy of the Vietnamese countryside with every spoonful. This dessert, often served chilled, is particularly popular in the sweltering summer months. Its humble ingredients and comforting taste carry within them the spirit of Vietnamese tradition and hospitality, making every bowl of Chè Sen a delightful experience.

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.