Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, longans with fresh lotus seed filling in syrup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Longans with Fresh Lotus Seed Filling in Syrup is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Longans with Fresh Lotus Seed Filling in Syrup is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook longans with fresh lotus seed filling in syrup using 3 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Longans with Fresh Lotus Seed Filling in Syrup:
- Make ready 1 kg fresh longans (big ones that can be easily de-seeded)
- Prepare 150 - 200 g rock sugar
- Take 200 - 300 g fresh lotus seeds (more or less depending on your preference)
This fruit is from the soapberry family, which also includes fruits such as lychee and Longan is a tropical fruit that grows in China and South-East Asia, and it is prevalent in countries such as Taiwan, Thailand, and Vietnam. What is longan fruit good for? Recent studies have evaluated it as an anti-inflammatory, a memory enhancer, and for anti-cancer effects in the lab. While you're unlikely to find a longan tree for sale in California at most nurseries, some areas in Los Angeles, Orange, and San Diego counties can work.
Steps to make Longans with Fresh Lotus Seed Filling in Syrup:
- I recommend big, thick flesh longans. Prepare a knife with a sharp and small tip. Rinse and dry the longans so you don't make their flesh dirty when peeled.
- Lotus seeds: I often buy them peeled with the bitter green centers removed (available at supermarkets or markets). Choose the old lotus seeds to avoid making them hard when cooked. Pour the seeds into a basin, soak in 5-10 minutes then rinse. Put the rinsed seeds in a saucepan and fill with 300 ml of water (about more than 1 bowl). Add some salt. Boil in 20-30 minutes. When the water boils, lower the heat to avoid breaking the seeds. Check the doneness: when the seeds are soft and friable, they are fully cooked.
- Add 100g of smashed rock sugar into the saucepan, cook over low heat and wait until totally dissolved (about 5-7 minutes), pour the boiled seeds into a bowl to be quickly cooled off. Put the saucepan back onto the heat, add 1 or 1/2 bowl of water and 50 g of smashed rock sugar, bring this to a boil until the sugar is completely dissolved, turn off the heat to let the syrup cool off. (To have a sweeter syrup, add 100g of rock sugar). The total amount of water we use for 2 times is 600-700 ml. This dessert should be just a little sweet because the longans are already sweet.
- While boiling the lotus seeds, peel the longans. Use the sharp tip of the knife, cut rings around the tops of the longans to de-seed. (Do not tear the flesh of the longans as the lotus seeds will fall out when you stuff them into the longans.) Peel enough longans to use. (We normally scoop 5-7 longans filled with lotus seeds + 10 extra lotus seeds in every bowl)
- When you have enough peeled and deseeded longans, stuff them with lotus seeds. Once the syrup is already cool, put all the stuffed longans and lotus seeds into the syrup and put them into a box and store in the fridge. Scoop into bowls and serve. Crush an ice cube and drop on top of the bowl if desired.
- A LITTLE NOTE: Lotus seeds can become hardened when left overnight in the fridge. Therefore when you boil them, you need to check their doneness: add sugar only when the seeds are totally friable and soft. You may ask why you have to boil the syrup and the lotus seeds separately… It's OK to pour enough water and boil only once, then add sugar only once. But the syrup won't turn out as clear as the way I wrote above.
Longan flowers and seeds are rich in polyphenols, which are antioxidants. Longan fruit, pulp, and extracts contain Longan Nutrition Facts. Fresh longans can be refrigerated for up to two weeks. Longan is a tropical fruiting tree in the Soapberry family Botanical name: Dimocarpus longan Lour. Other vernacular names for longans include lam-yai (ลำไย) A large, round dark-brown seed is locatedat the center of the fruit.
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