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Mứt sen (candied lotus seeds)
Whole lotus seeds simmered tender, then turned in syrup until each one wears a fine sugar crust
No Tết candy tray in Hanoi or Huế looks complete without a mound of mứt sen, the ivory lotus seeds that stand for purity and, because a lotus pod holds so many seeds, for a family blessed with many descendants. Done well, each seed is soft and floury inside, almost like chestnut, under a dry, sparkling shell of sugar. Guests nibble them with a pot of hot green or lotus tea while they swap New Year wishes. Fresh seeds are best; dried ones from Asian grocers work if soaked overnight first. Chef's tip: pull out every green germ in the centre, because a single bitter heart spoils the sweet mouthful.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the seeds
- 1 ⅛ lb fresh lotus seedsshelled; or 300 g dried, soaked overnight and drained
- ½ tsp salt
For the candying
- 12 ½ oz white sugar
- ¾ cup water
- 2 pandan leaves (optional)knotted
- ½ tsp vanilla extract (optional)
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Method
0/8 doneStep 1: Split the tip of each 1 ⅛ lb fresh lotus seeds with a toothpick and push out the green germ from the centre. Rinse the seeds in cold water.
15 minStep 2: Bring a pan of water with ½ tsp salt to the boil, add the seeds, then turn the heat to low so the water barely shivers.
5 minStep 3: Cook for 15–20 minutes, until a seed crushes easily between two fingers but still keeps its shape. Common mistake: letting the pan boil hard, which splits the seeds into crumbs before they are tender.
18 minStep 4: Drain the seeds gently, run cold water over them and leave to drip dry in a colander for 5 minutes.
5 minStep 5: In a wide non-stick pan, stir 12 ½ oz white sugar and ¾ cup water over medium heat until the sugar dissolves, then add 2 pandan leaves and let the syrup bubble for 2 minutes.
5 minStep 6: Slide in the seeds and simmer over low heat for 25–30 minutes without stirring, only swirling the pan, until the syrup is thick and the seeds look glassy.
28 minStep 7: Take out the pandan, add ½ tsp vanilla extract and keep the pan on the lowest heat, folding the seeds very gently with a spatula. In 8–10 minutes the syrup turns cloudy, then dry and white, and coats every seed.
10 minStep 8: Spread the seeds on a tray lined with baking paper and leave to cool and dry for at least 1 hour. Store in an airtight jar for up to 2 weeks.
5 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 34 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mứt sen (candied lotus seeds) take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white sugar?
- Caster sugar, same amount.
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