Fresh and fleshy longans are often selected to cook sweet soup. We wash and peel off the fruits then carefully use the tip of knife to remove longan seeds. Lotus seeds are also peeled off, removed the bitter core and washed carefully. We boil lotus seeds in water until it is cooked, tender but not mushy. Then, we carefully insert a cooked lotus seed into each longan. When it is all completed, rinse the filled longans with boiled water and put into glasses. Chinese rock sugar is added to lotus boiling water to make syrups. The syrups must still keep lotus flavor and have proper sweetness. We let the syrups cool down, then ladle it into glasses, add some crushed ice and enjoy its stunning taste.

Che long nhan hat sen with cool sweet syrups, buttery lotus seed, and charming lotus fragance will satisfy any diners. This stunning dessert is also known as a sedative and insomnia treatment remedy.

Source: Hanoi’s cuisine - Hanoi City Tourism Department