Candied Lotus Seeds / Mut Hat Sen

Method11 steps

1. 1

   Step 1: Put the 7 oz dried lotus seeds in a colander set over a bowl. Inspect them and remove any completely black or misshapen seeds.

   Uses 7 oz dried lotus seeds (1 1/2 cups)

2. 2

   Step 2: Swirl the sorted seeds from step 1 in warm water for about 30 seconds, then discard the rinse water. Repeat once or twice more, until the water is no longer cloudy.

   Uses sorted lotus seeds · Warm water as needed to rinse the dried lotus seeds

3. 3

   Step 3: Bring fresh water in a medium saucepan to a rapid boil. Add the rinsed seeds from step 2 and stir gently. Return to a rapid boil, skim and discard the foam, then cover and reduce to low heat. Cook for the first 10 minutes; gently stir at the halfway alert.

   First half of lotus-seed cook · 10 minUses rinsed lotus seeds · Water as needed to boil the lotus seeds

4. 4

   Step 4: At the halfway alert, gently stir the lotus seeds. Cover and continue over low heat for another 10 minutes, completing the source 20-minute cook.

   Finish boiling lotus seeds · 10 minUses lotus seeds and boiling water

5. 5

   Step 5: Fill a large bowl with cold water and add the 1 cup ice cubes. Lift the cooked lotus seeds from step 4 into the ice bath and gently swirl. Cool for 2–3 minutes, checking after 2 minutes, then drain away the bath water.

   Check ice-cooled lotus seeds · 2 minUses cooked lotus seeds lifted from saucepan · 1 cup ice cubes for the cooling bath · Cold water as needed for the cooling bath

6. 6

   Step 6: Put the drained lotus seeds from step 5 in a large bowl. Sprinkle in 3/4 cup of the divided sugar (3/4 cup) a little at a time, gently tossing to combine. Cover and rest for 1 hour.

   Sugar-rested lotus seeds · 60 minUses drained cooled lotus seeds · 3/4 cup sugar for resting seeds

7. 7

   Step 7: Strain the rested lotus seeds from step 6, separating and discarding the soaking syrup. In a separate bowl, combine the remaining 3/4 cup sugar with the measured 3 tbsp water and 1/8 tsp pomelo essence to make the cooking syrup.

   Uses rested lotus seeds and soaking syrup · remaining 3/4 cup sugar for cooking syrup · 3 Tbsp water · 1/8 tsp pomelo essence

8. 8

   Step 8: Heat a large skillet over medium-high heat. Pour in the cooking syrup from step 7 and bring it to a vigorous boil, about 2 minutes. Add the drained lotus seeds from step 7, spread in one layer and reduce to low heat.

   Uses new cooking syrup · drained sugar-rested lotus seeds

9. 9

   Step 9: Cook the seeds and syrup from step 8 over low heat. Every 5 minutes, gently rotate the seeds and spread them into one layer again. The sugar should begin to crystallize after about 20–25 minutes. Then stir gently and more frequently to prevent burning, continuing for about another 10–15 minutes until the seeds are dry and coated in sugar crystals. Use the dry crystalline coating as the endpoint.

   Uses lotus seeds in cooking syrup

   
10. 10

    Step 10: Lift the dry candied seeds from step 9 onto a wire cooling rack and allow them to cool for 10 minutes before enjoying.

    Cool candied lotus seeds · 10 minUses dry candied lotus seeds lifted from skillet

    
11. 11

    Step 11: Once completely cool and dry, store the candy from step 10 in a jar or container at room temperature. The source recommends enjoying it within one month.

    Uses cooled dry candied lotus seeds