Hello everybody, it’s Brad, welcome to my recipe site. 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. 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.

The ingredients needed to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms:

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

Instructions 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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