It's hard to believe these humble seeds grow in the beautiful lotus plant, about which reams of poetry have been written.
What is it? The seeds of the lotus grow in a green, bowl-shaped pod, which is often used by florists.
How is it available? They're usually sold dried or made into plain or sweetened paste, which is sold in tins. During Lunar New Year, candied lotus seeds are traditionally a part of the eight-sectioned chuen hup sweet box that's offered to visiting guests. Fresh lotus seeds are also delicious, and it's easy to pry them out of their pod.
What to look for? Fresh seeds should almost entirely fill their indentation in the pod; if they're too small, they're immature. Dried seeds should be inspected carefully for tiny holes, which indicate the presence of bugs. They're sold unpeeled (with their brown outer membrane) or peeled. It's better to buy the latter because you'll almost certainly need to peel them before cooking them. Don't buy dried seeds that are deep yellow because these are old. White seeds are also best avoided because they have been bleached.
What else? Almost the entire lotus plant is of use - the roots are eaten as a vegetable, the leaves are used to wrap around rice dumplings and the flowers are admired for their beauty. Lotus seeds are said to have a cooling effect on the body.
How to use: dried seeds should be soaked for several hours before cooking. If they still contain the germ at the centre of the seed, remove it. If the seeds are unpeeled, add a tiny amount of lye/alkaline water to the soaking liquid then drain, rinse thoroughly and rub off the skins. They can be cooked by boiling in water or by adding them to congee, soups and stews.