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Malaysian Recipe : Lotus Seed Soup


10 oz lotus seeds
8 screw pine leaves, tied into a knot
6 oz sugar

5 tbsp sugar
2 tbsp water

2 ½ tbsp sweet potato flour, mixed with 6 tbsp water


  1. Soak lotus seeds in lukewarm water for 4 hours.
  2. Split lotus seeds into halves, removing greenish centre if any.
  3. Boil 20 fl oz. water with the lotus seeds and 4 screw pine leaves. Lower heat and simmer lotus seeds in a covered saucepan for 15 to 30 minutes, or till tender. Add the sugar, stir gently and set aside. Remove screw pine leaves.
  4. Heat A in an aluminum saucepan till light golden brown. Add 14 fl oz. water and the remaining screw pine leaves and allow to boil till dissolved.
  5. Pour the syrup into the saucepan of lotus seeds and bring back to boil over low heat. Remove screw pine leaves. Remove from heat, stir the sweet potato mixture in bowl and pour gradually into saucepan, stirring gently. Return saucepan to heat and boil gently over low heat. Remove from heat and serve hot.

Note: To caramelize sugar, boil sugar and water till dissolved. Do not stir at all after sugar has dissolved, and boil to the color desired. Too dark a caramel taste bitter.

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Last Modified: 11/27/11.