Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

1. 1

   Remove the stems from the white kikurage mushrooms,and rehydrate in water.

2. 2

   Place the lotus root into water and dissolve the lumps of sugar.

3. 3

   Taste test it, and it's fine as long as the sugar has softened.

4. 4

   Remove the lotus root from the pot momentarily.

5. 5

   The photo shows lotus root pickled in sugar.

6. 6

   Add the white kikurage mushrooms in the syrup from Step 2, and let the flavor seep in.

7. 7

   Stew over a low heat for about 30 minutes.

8. 8

   (Boil it down about halfway).

9. 9

   Return the lotus root that you set aside in Step 2 to the pot after the white kikurage mushrooms have become sweet.

10. 10

    Add in jasmine tea while tasting to give it a fragrance.

11. 11

    Let cool as-is, and chill in the fridge until you are ready to serve it.

12. 12

    Serve together with ice (small cubes if possible) in a separate dish, and eat the lotus root dessert while adding it to the ice.

13. 13

    This is a photo from when I ate it at a restaurant in Ho Chi Minh City, Vietnam called Gisian.

14. 14

    The dish was called Che Hat Sen.

* Per serving · 4 servings · Values may vary.

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