Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms using 5 ingredients and 6 steps. Here is how you cook that.

I wanted to recreate a dessert I had in Vietnam, so I bought the ingredients at a supermarket when I was there. I only had lotus root at the restaurant, but white kikurage mushrooms were really cheap, so I added them in. (They are expensive in Japan, so I figured I could save some money.)

White woodear (kikurage) mushrooms plump up a lot when rehydrated, so make sure not to rehydrate them too much .
Dried lotus root is sold by the jar in Japan, so it might be good to rehydrate it and stew it in sugar. For 4 servings. Recipe by JasminChai

Ingredients and spices that need to be Make ready to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms:

1. 80 grams Lotus root (pickled in sugar)
2. 1 one pinch White woodear (kikurage) mushrooms
3. 300 ml Water
4. 50 ml Jasmine tea
5. 1 Ice

Steps to make to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

1. Remove the stems from the white kikurage mushrooms,and rehydrate in water.
2. Place the lotus root into water and dissolve the lumps of sugar. Taste test it, and it's fine as long as the sugar has softened. Remove the lotus root from the pot momentarily. The photo shows lotus root pickled in sugar.
3. Add the white kikurage mushrooms in the syrup from Step 2, and let the flavor seep in. Stew over a low heat for about 30 minutes. (Boil it down about halfway). Return the lotus root that you set aside in Step 2 to the pot after the white kikurage mushrooms have become sweet.
4. Add in jasmine tea while tasting to give it a fragrance. Let cool as-is, and chill in the fridge until you are ready to serve it.
5. Serve together with ice (small cubes if possible) in a separate dish, and eat the lotus root dessert while adding it to the ice.
6. This is a photo from when I ate it at a restaurant in Ho Chi Minh City, Vietnam called Gisian. The dish was called Che Hat Sen.

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So that is going to wrap it up for this special food Recipe of Any-night-of-the-week Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!