Fresh Lotus Seed, Snow Fungus and Longan Dessert Soup

Why people make this dessert soup

Fresh lotus seeds are a seasonal treat available for a brief window each summer. Their green skins yield fragrant, slightly soft seeds with a tender inner embryo. Unlike dried lotus seeds, fresh ones cook quickly and develop a creamy, subtly floral flavour that makes this dessert soup something special.

The inner green embryo of the lotus seed — called lian xin — is slightly bitter and is traditionally associated with clearing heart fire, calming restlessness, and supporting blood pressure. When you eat the seed and the embryo together, you get both the nourishing and the calming effects in one bite. Combined with snow fungus (which is considered gently moistening for the skin and lungs) and longan flesh (which is associated with blood nourishment), this becomes one of the more complete wellness desserts in the Cantonese tradition.

Method

1. If using fresh lotus seeds: peel the outer skin; leave the inner green embryo (lian xin) intact if desired — it adds bitterness but also heart-clearing benefit.
2. Soak snow fungus until fully expanded (about 20 minutes); cut away the tough yellowish base; tear into smaller pieces.
3. Remove pits from red dates; rinse longan flesh.
4. Place all ingredients except rock sugar into a pot with 1.8 L of water.
5. Bring to a boil, then reduce heat and simmer for 1 hour until liquid reduces to about 1.2 L.
6. Add rock sugar and stir until dissolved. Serve warm or at room temperature.

Nourilo’s Tips

Fresh lotus seeds do not need soaking unlike dried ones and soften beautifully within the hour. This dessert is suitable for men, women, elderly, and children alike. If you have leftover snow fungus, do not leave it sitting in the liquid for too long — remove it from the soup, store it separately in the fridge, and add it back when reheating to serve. Those with habitual constipation should moderate their lotus seed intake.