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Longan stuffed lotus seed in sugar syrup


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Chč hạt sen bọc long nhăn - Longan stuffed lotus seed in sugar syrup (Hue and central style)
This is a very special dessert from the Imperial City of Hue where the lotus flowers bloomed in many moats surrounding the Imperial Palace and in the famous Tịnh Tâm
Lake (Lake of peaceful hearts). These lotus seeds are very fragrant when cooked. To the Vietnamese, this dessert has its medicinal benefits. It gives you a good night sleep and cools you down when the weather is hot.



  • 100 dried lotus seeds
  • 4-5 cups water
  • 1 cup sugar or more (season to your taste)
    50 longans (fresh or canned)


  • Soak the lotus seeds in water overnight. Drain the seeds. Boil the water in a large sauce pan; add the lotus seeds, bring to boil then simmer until the lotus seeds are cooked. Add sugar to the pan and cook for 3-5 minutes more or until the sugar dissolves. Carefully scoop out the lotus seeds; try not to break them. Save the syrup.
  • If you use fresh longans, skin the fruits and remove the seeds inside the longans; carefully remove them without damaging the fruit.
  • Stuff longans with cooked lotus seeds, one or 2 lotus seeds for each longans. Serve 6 stuffed logans in individual dessert bowls, pour the syrup over them. Serve at room temperature or with crushed ice. If you serve with crushed ice, make the syrup a little bit sweeter.
  • Serves 8-12.