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Candied lotus root (tong lin ngau)
Thin lotus root slices simmered in syrup and dried into sweet, chewy discs for the tray of togetherness
Open the octagonal tray of togetherness in a Hong Kong or Guangdong home at Lunar New Year and you will usually find pale, sugar-frosted rounds of candied lotus root. The lotus is prized because its root grows in linked sections and its name, lin, sounds like the word for 'continuous', so the slices carry a wish for abundance that keeps coming back year after year. Simmered slowly in syrup and then dried, they turn translucent and chewy at the centre with a fine crust of sugar and a faint, earthy sweetness, and the lacy pattern of holes stays on show. Set them out with candied lotus seeds, melon seeds and a pot of jasmine or pu-erh tea for visitors. Chef's tip: blanch the slices with a pinch of salt and a splash of vinegar first; it stops them going grey and keeps them crisp-edged instead of mushy.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 1 ⅛ lb fresh lotus rootabout 2 sections, peeled and cut into 3 mm slices
- 1 tbsp white rice vinegar
- ½ tsp salt
- 10 ½ oz white sugarplus extra for coating
- 1 ¾ cups water
- 1 tbsp lemon juice
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Method
0/8 doneStep 1: Drop the sliced 1 ⅛ lb fresh lotus root straight into a bowl of cold water mixed with 1 tbsp white rice vinegar as you cut it, so it doesn't turn brown.
10 minStep 2: Bring a pan of water to the boil with ½ tsp salt, add the drained slices and blanch for 3 minutes over a high heat, until slightly translucent at the edges but still crisp. Drain and rinse under cold water.
6 minStep 3: In a wide, heavy pan, dissolve 250 g of the 10 ½ oz white sugar in 1 ¾ cups water over a medium heat, stirring until clear, then add the lotus slices in an even layer.
5 minStep 4: Simmer gently, uncovered, for about 50 minutes, turning the slices now and then, until the syrup has thickened and the slices look glassy all the way through. Common mistake: boiling hard; the syrup caramelises and turns bitter before the lotus has soaked it up.
50 minStep 5: Stir in 1 tbsp lemon juice and keep cooking on a low heat for 10–15 minutes more, until the syrup is thick and sticky and coats the back of a spoon in large, slow bubbles.
12 minStep 6: Lift the slices onto a rack set over a tray and leave to drip and cool for 15 minutes.
15 minStep 7: Dry the slices in the oven at 140°F (fan 122°F) with the door slightly open for about 1 hour, or on the rack overnight, until they feel tacky rather than wet.
Step 8: Toss the slices in the remaining 10 ½ oz white sugar until frosted, shaking off the excess. Store in an airtight jar in a cool place for up to 2 weeks.
5 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 1 g
- Carbs
- 35 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does candied lotus root (tong lin ngau) take?
- About 120 minutes in total: 20 minutes to prepare and 100 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 rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
- What can I use instead of white sugar?
- Caster sugar, same amount.
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Perfect for:Lunar New Year