Che Hat Sen

Name: Che Hat Sen
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup dried lotus seeds, soaked; 5 cups water; 2 pandan leaf, knotted; 2/3 cup yellow rock sugar, crushed

A delicate Vietnamese sweet soup featuring tender lotus seeds simmered with fragrant pandan and rock sugar in a clear broth.

55 minEasyServes 4160 cal/serving

VietnameseDessertStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1 cup dried lotus seeds, soaked
5 cups water
2 pandan leaf, knotted
2/3 cup yellow rock sugar, crushed

Instructions

1

Rinse 1 cup soaked dried lotus seeds thoroughly and drain well.
2

Bring 5 cups water to a boil in a saucepan over medium heat.
3

Add 1 cup soaked dried lotus seeds and 2 knotted pandan leaf, cover, and simmer for 30 minutes until tender.
4

Remove and discard pandan leaf.
5

Stir in 2/3 cup crushed yellow rock sugar until fully dissolved, then simmer for 5 minutes.
6

Ladle sweet soup into bowls and serve warm or chilled.

Questions

How long does Che Hat Sen keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Che Hat Sen?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Salt Coffee drink
Emoliente drink
Paloma drink

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