| Directions: |
|
|
|
| |
1. |
|
Soak lotus seeds in water overnight. Combine lotus seeds and 3 cups water in
container; bring to boil over medium heat for 15 minutes. Remove from heat and drain. |
|
|
| |
2. |
|
Use
blender to smash
cooked lotus seeds. Pour mashed lotus seeds in a big bowl. Mix
cornstarch with 4 tablespoons water, set aside. |
|
|
Play video
Control: on/off
|
|
| Directions:
(continued) |
|
|
|
| |
3. |
|
Bring 6 cups water to boil over medium heat in
nonstick stockpot; add sugar, salt,
crushed pineapple and
mashed lotus seeds. Bring to a boil; stir cornstarch into boiling water. Stir constantly until smooth and thickened. Reduce heat; simmer 1 minute.
|
|
|
Play video
Control: on/off
|
| |
4. |
|
Remove from heat; pour into a big bowl, top with
cherry bits. Serve hot. Makes
6 servings.
|
|
|
Play video
Control: on/off
|
|
