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Lotus Soup

Soups and Congees

Lotus Soup
1 ten ounce can lotus seeds, drained (some cans are labeled lotus nuts)
3 Tablespoons sugar, optional
3 Tablespoons crystallized ginger, minced
2 Tablespoons sesame paste (or tahini)
3 Tablespoons lotus or sweet potato flour
5 Tablespoons glutinous rice flour
2 Tablespoons cornstarch mixed with one-quarter cup cold water
1/4 cup cooked Chinese dates, minced coarsely
1. Mix mashed lotus, sugar (if used), ginger, sesame paste, and one-quarter cup boiled water, and stir until sugar is dissolved and all is well mixed. Make this mixture into twenty-four small balls.
2. Mix two cups of cold water with both flours and the cornstarch mixture and slowly bring to the boil stirring constantly. Add the dates and the previously made lotus seed balls and heat through. Serve immediately.
Note: If desired, one can make this with four or more cups of cold water and consume it as a tea.

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