The seeds of the lotus flower can be candied.
Candied lotus seeds are a traditional confection made primarily in Asia and are particularly popular and frequently served during holidays, such as the Vietnamese Lunar New Year celebration. The seeds come from the lotus, an aquatic flower.
Harvesting and Preserving
The seeds are harvested from the new seed pods of lotus flowers. The seeds are dried to preserve them and can be stored for a long time in this state.
Boiling and Cleaning
To make candied lotus seeds, boil the dried seeds in a combination of water and baking soda. This plumps up the seeds and makes then tender. Then, rinse the seeds in cool, clean water; remove the skins, and drain the seeds.
Remove the Embryo
Pry open each seed to remove any of the tongue-shaped embryos within the seeds. These taste bitter.
Cooking
Place 1 cup of sugar and 1/4 cup of water in a sauce pan. Heat the mixture until the sugar is completely dissolved. Add a little vanilla and stir it in. Next, add the rinsed and cleaned lotus seeds. Simmer the seeds in the sugar syrup, stirring frequently. Cook the seeds for up to 30 minutes or until they turn translucent.
Finishing
Remove the seeds from the syrup and allow them to cool completely. When the surface of the seeds becomes sticky, roll the seeds in granulated sugar to finish them and prevent them from sticking together. Allow the seeds to dry thoroughly before eating.
Tags: lotus seeds