Exclusive Yam, Lotus Seed, and Osmanthus Rice Cake Soup
A dessert soup of lotus seeds simmered with chewy rice cake cubes and yam, thickened lightly and scented with osmanthus sugar for a sweet, tender texture.
Instructions
- 1
Prepared ingredients.
- 2
Peel the Chinese yam.
- 3
Cut the rice cake into small cubes, and cut the yam into small pieces and soak them in clean water.
- 4
Remove the cores from the lotus seeds, wash them, add clean water and bring to a boil, then simmer on low heat for 20 minutes.
- 5
Add the rice cakes and Chinese yam, bring to a boil, then simmer on low heat for about 5 minutes.
- 6
Pour in the cornstarch slurry and bring it to a boil again.
- 7
Then add the sugar osmanthus and mix evenly.
- 8
The yam soup that is fresh, sweet, soft, glutinous, crispy, and sweet is ready.
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Ingredients
Main Ingredients
- Chinese yam500 g
- Lotus seed50 g
- Finger rice cake100 g
Seasonings
- Candied Osmanthusto taste