Uses
Dried lotus seeds that are sold in packages or in bulk at many Asian markets must first be soaked in water overnight prior to use due to their hardness and toughness. They can then be added directly to soups and congee, or used in other dishes.
Fresh lotus seeds are sold in the seed heads of the plant and eaten by breaking the individual seeds out of cone shaped head. The soft rubbery shell that surrounds each seed should be removed before consuming.
Crystallized lotus seeds (蓮子糖), made by drying lotus seeds cooked in syrup, are a well-loved Chinese snack and are eaten especially near Chinese new year. The most common use of the seed is in the form of lotus seed paste (蓮蓉), which is used extensively in Chinese pastries. The paste is also used in Japanese cuisine, as an ingredient in cakes and other dessert items.
Read more about this topic: Lotus Seed