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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Soak dried lotus seeds overnight or for at least 4 hours. Drain and rinse.
2. Peel, deseed, and cut fresh winter melon into bite-sized cubes.
3. 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.
4. Add winter melon cubes and rock sugar to the pot. Continue to simmer until winter melon becomes translucent and tender, about 10-15 minutes.
5. Stir in coconut milk. Heat gently until warmed through, but do not boil after adding coconut milk to prevent curdling.
6. Remove the pandan leaf. Serve warm or chilled.

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