Recipe details are AI-generated from the video and may contain errors — for reference only.
Pick through 250g of dried lotus seeds and wash them clean with fresh water. Just rinse the lotus seeds briefly and do not soak them, otherwise they will not soften easily when boiled.
Watch out
Just rinse the lotus seeds briefly and do not soak them, otherwise they will not soften easily when boiled.
Pour 250g of lotus seeds into a pot, add an appropriate amount of water, cover and boil for about 15 minutes until the lotus seeds are completely soft inside. Scoop out a portion to rinse with cold water, and continue boiling the remaining portion for 5 minutes.
local_fire_departmentMedium heat, about 20 minutesWatch out
The lotus seeds need to be boiled until completely soft through, and keep an eye on the water level to prevent burning dry.
Pour 150g of the lotus seeds boiled for an extra 5 minutes into a blender, ensuring the liquid level just covers the seeds. Add 80g of rock sugar, cover, and blend into a smooth puree. Enjoy immediately or chill in the refrigerator for two hours for a better texture, and garnish with 2 goji berries on top.
Watch out
The liquid should just cover the lotus seeds, otherwise too much water will make the puree too runny to hold its shape.
Take 150g of the cooled lotus seeds into a bowl, add 20g of corn starch, and mix evenly by hand so that every lotus seed is evenly coated with starch.
Watch out
Mix well when coating with starch to ensure each lotus seed has a thin, even layer, otherwise the coating will easily fall off during frying.
Hot oil splatters easily, slide the lotus seeds in along the edge of the pan to prevent hot oil splashes and burns.
Heat oil in a pan, and when it reaches 50% heat, add the starch-coated lotus seeds to fry. Do not disturb them right after putting them in; wait until the starch sets before gently stirring. Fry for 2 to 3 minutes, then remove and drain the oil.
local_fire_departmentMedium heat, about 3 minutesWatch out
Do not disturb right after putting in the oil, wait until the starch sets, otherwise the coating will peel off and stick together
do not fry too long or moisture will be lost and texture becomes hard
Add a small half bowl of water and a small half bowl of rock sugar (50g) into the pan, turn to high heat and bring to a boil while stirring constantly until the syrup thickens.
local_fire_departmentHigh heat, about 2 minutesWatch out
Must stir constantly when boiling syrup, otherwise uneven heat will easily cause burning at the bottom.
Turn off the heat when the syrup is thick and bubbly, pour in the fried lotus seeds, gently shake the pan so the lotus seeds are thinly coated with syrup, keep shaking until rapidly cooled and separate into distinct grains, then pour out into a plate to complete the candied lotus seeds.
Watch out
The syrup must be boiled to a thick consistency before turning off the heat, otherwise watery syrup will fail to form a crystallized sandy coating.
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