Preparation materials
100g fresh or dried lotus seeds
500ml unsweetened fresh milk
700ml of filtered water
2-3 tablespoons of rock sugar or granulated sugar
A little salt
Pineapple leaves if you like a light aroma
How to do
Step 1: Pre-processing ingredients
Peel the corn, remove the beards, wash it and then use a knife to separate the kernels. The corn core can be kept to boil for juice, helping the milk have a more natural sweetness.
Wash lotus seeds, remove the heart of the lotus to avoid bitterness. If using dried lotus seeds, soak them for about 2-3 hours in advance to soften the seeds when cooking.
Step 2: Cook corn and lotus seeds
Put corn kernels, corn cobs, lotus seeds and pandan leaves in a pot with filtered water. Boil and reduce heat, cook for about 20-25 minutes until the lotus seeds are soft and the corn releases sweetness.
After cooking, remove the corn kernel and pandan leaves. Let the mixture cool slightly before grinding.
Step 3: Blend and filter milk
Put cooked corn and lotus seeds in a blender with the boiled water. Blend until smooth, then filter through a sieve or filter bag to make the milk smooth.
Do not skip the filtering step because the corn husk can make the milk bulky and more difficult to drink.
Step 4: Cook until done
Pour the filtered milk into the pot, add fresh milk, sugar and a little salt to balance the flavor. Cook over low heat, stir well to prevent the milk from burning at the bottom of the pot.
When the milk is hot and slightly thickened, turn off the heat. You can use it warm or let it cool, store in a clean glass bottle and then put it in the refrigerator compartment.
Lotus seed corn milk has a beautiful pale yellow color, mild aroma, and is easy to drink. This is a drink suitable for both adults and children, especially on hot summer days.
