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Tet candied fruit is a seasonal specialty among the vast array of Vietnamese cultural foods and an indispensable treat during the Lunar New Year Festival. When Tet comes and spring returns, family members gather around the offering table where the Vietnamese candied fruit box sits. Everyone prepares a box of colourful candied fruit at home to give visitors, gift to friends and family, and offer to ancestors.
Adults munch on candied lotus seeds while enjoying a cup of tea and children gobble up the candies as little snacks. Candied lotus seeds are also useful for relieving stress and getting a good night’s sleep. People preparing candied fruit at home often choose lotus seeds since they are delicious and easy to make.
- 1 kg Hue’s dried lotus seeds
- 2 kg white sugar
- 8 cups water
- Boil lotus seeds in water until soft. Pour into colander to drain.
- Put white sugar and water in a saucepan. Bring to boil, stirring constantly to dissolve the sugar, then soak lotus seeds in hot sugar liquid for 8 hours.
- Pour the lotus seeds into a bamboo colander.
- Re-boil the sugar liquid in a pan. Place the lotus seed basket above the sugar liquid pan, then pour the sugar liquid onto lotus seeds until about 2 cups of sugar syrup is left in the pan.
- Let the seeds dry with help of a fan. Place in sun light for 2 hours until the sugar-covered lotus seeds turn white.
Candied lotus seeds can be stored for 5 days at room temperature, after that, they must be stored in refrigerator. Bring the candied lotus seeds out of fridge for 1 hour before serving.