Winter Melon and Lotus Seed Sweet Soup with Coconut Milk冬瓜蓮子椰汁糖水
A refreshing and lightly sweet Cantonese dessert soup made with translucent winter melon, tender lotus seeds, and a hint of creamy coconut milk. It's perfect for cooling down on a warm day.
01Ingredients
- 500 grams Fresh Winter Melon (peeled, deseeded, cut into cubes)
- 50 grams Dried Lotus Seeds (soaked overnight)
- 100 grams Rock Sugar (or to taste)
- 1.5 liters Water
- 200 ml Coconut Milk
- 1 piece Pandan Leaf (knotted, optional)
Nutrition (per serving)156kcal
- Protein1.8g
- Carbs28.5g
- Fat5.2g
Fiber 1.2 gSodium 18 mg
02Steps
- Soak dried lotus seeds overnight or for at least 4 hours. Drain and rinse.
- Peel, deseed, and cut fresh winter melon into bite-sized cubes.
- In a large pot, add water, soaked lotus seeds, and pandan leaf (if using). Bring to a boil, then reduce heat and simmer until lotus seeds are tender, about 30-40 minutes.
- Add winter melon cubes and rock sugar to the pot. Continue to simmer until winter melon becomes translucent and tender, about 10-15 minutes.
- Stir in coconut milk. Heat gently until warmed through, but do not boil after adding coconut milk to prevent curdling.
- Remove the pandan leaf. Serve warm or chilled.
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