Rinse the lotus seeds thoroughly. Place them in a pot and add enough water to cover them by about 2 finger-widths. (I always use frozen fresh lotus seeds—they’re convenient, quick, and available year-round.)

Bring the lotus seeds to a boil over high heat, then reduce to medium and simmer for about 10 minutes. Add sugar to taste. Let the sugar dissolve for about 2 minutes, then turn off the heat and let cool. Note: If using fresh (not frozen) lotus seeds, you may need to cook them longer.

Use grass jelly powder according to the package instructions. Typically, use 1.75 ounces (50 grams) of powder with 2 cups (500 mL) of water. Cook the jelly over medium heat, stirring constantly to dissolve the powder and prevent sticking or burning. The jelly cooks quickly—about 5 minutes. Pour the jelly into a large bowl and place it in an ice bath or refrigerate to cool it down quickly. I don’t add sugar to the jelly since the lotus seed syrup is already sweet.

P.S. There are many simple and quick recipes using lotus seeds. I always recommend keeping ingredients like lotus seeds, baby corn kernels, and mixed beans in your freezer for convenience.