Delicious and Comforting Vietnamese Chè Hạt Sen Recipe

Ingredients

1 cup of dried lotus seeds
1 cup of sugar
2 tablespoons of tapioca pearls
1 can (14 oz) of coconut milk
4 cups of water
1/4 cup of crushed ice
Pandan leaves for garnish (optional)

Steps and instructions

Soak the dried lotus seeds in a bowl of water overnight or at least 6 hours until they soften.
Once the lotus seeds have softened, remove the bitter cores from the seeds if necessary.
In a large pot, bring the 4 cups of water to a boil.
Lower the heat to medium, add the lotus seeds into the pot and cover it. Let it simmer for about 1 hour or until the seeds are tender.
While the lotus seeds are cooking, soak the tapioca pearls in a separate bowl of water for about 30 minutes.
Drain the soaked tapioca pearls and add them to the pot with the lotus seeds. Stir well and continue to cook for another 15-20 minutes until the pearls become translucent.
Stir in the sugar and continue to cook until it's completely dissolved.
Finally, stir in the coconut milk and simmer for another 5 minutes.
Remove the pot from the heat and let it cool down. Once it's cool, you can add the crushed ice if desired.
Serve the Chè Hạt Sen in bowls, garnished with pandan leaves if available.

Tools for making

Large pot - To cook the lotus seeds and tapioca pearls.
Bowl - To soak the lotus seeds and tapioca pearls.
Strainer - To drain the soaked tapioca pearls.
Stirring spoon - To stir the ingredients while cooking.
Bowls for serving - To serve the Chè Hạt Sen.

Recipe variations

Add a hint of vanilla extract for a subtle fragrance.
Instead of sugar, use honey or agave syrup as a sweetener.
Include other ingredients like red beans, mung beans, or black-eyed peas for added texture and flavor.
Replace the tapioca pearls with sago pearls or chia seeds for a different texture.
For a creamier version, use half coconut milk and half evaporated milk.
Add a pinch of salt to enhance the flavors.
Garnish with toasted sesame seeds or crushed peanuts for extra crunch.
Experiment with different toppings such as sliced mango, lychee, or durian.
For a vegan option, replace the regular cow's milk with plant-based milk like almond milk or soy milk.

Recipe overview

Chè Hạt Sen is a delightful and refreshing Vietnamese dessert often served at the end of a meal or enjoyed as a cooling snack on a hot day. A combination of sweet lotus seeds, creamy coconut milk, and chewy tapioca pearls make this dish unique and irresistibly tasty. This traditional dessert is not only delicious, but also carries a lot of nutritional benefits. Lotus seeds are known for their rich content of protein, magnesium, potassium and phosphorus. Our recipe will guide you through each step of the process, from preparing the lotus seeds, to simmering the ingredients into a luscious dessert. The end result is a sweet and creamy dish, punctuated by the soft crunch of lotus seeds and the unique texture of the tapioca pearls. With a hint of pandan leaves for garnish, you create a visually appealing and aromatic experience. Although it takes some time to prepare, your patience will be rewarded with an authentic taste of Vietnamese cuisine that's sure to impress.

Common questions

How long does it take to soak the dried lotus seeds?
The dried lotus seeds should be soaked in water overnight or at least 6 hours until they soften.
Do I need to remove the bitter cores from the lotus seeds?
If you notice any bitter cores in the lotus seeds, it is recommended to remove them before cooking.
How long should I simmer the lotus seeds?
Simmer the lotus seeds in the pot for about 1 hour or until they are tender.
How long should I cook the tapioca pearls?
After soaking the tapioca pearls for about 30 minutes, cook them in the pot with the lotus seeds for another 15-20 minutes until they become translucent.
When should I add the sugar?
Stir in the sugar after the tapioca pearls have cooked and continue to cook until the sugar is completely dissolved.
When should I add the coconut milk?
Stir in the coconut milk after the sugar is dissolved and let it simmer for another 5 minutes.
Can I add crushed ice to the Chè Hạt Sen?
Yes, once the mixture has cooled down, you can add crushed ice if desired.
What can I use to garnish the Chè Hạt Sen?
You can garnish the Chè Hạt Sen with pandan leaves if available.

Serving dishes and utensils

Large pot - used for boiling the lotus seeds and tapioca pearls
Bowl - for soaking the lotus seeds and tapioca pearls
Spoon - for stirring the ingredients while cooking
Measuring cup - to accurately measure the ingredients
Bowl for serving - to serve the Chè Hạt Sen
Crushed ice - to add a refreshing element to the dessert
Pandan leaves - optional garnish for added aroma and presentation

Origin stories

Chè Hạt Sen, a cherished dessert from Vietnam, has an interesting story in its creation. The lotus, from which the lotus seeds for this dish are harvested, is a powerful symbol in Vietnamese culture, representing purity, commitment, and optimism for the future as it remains unstained despite growing from muddy water. The lotus seeds, often used in Vietnamese desserts, are believed to have cooling properties according to traditional medicine. So, in the hot, tropical climate of Vietnam, a bowl of Chè Hạt Sen serves a dual purpose - it not only satiates the sweet tooth but also provides a much-needed respite from the heat. The addition of coconut milk and tapioca pearls only enhances the flavour profile and texture of this beloved dish, making it a delightfully creamy and refreshing treat. So, when you enjoy a bowl of Chè Hạt Sen, you're embracing a piece of Vietnamese culture in every spoonful.

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.