Fox Nut
Fox nuts (euryale seeds, also called makhana or qian shi) are aquatic seeds used in traditional Asian soups and desserts. They can be introduced from around 8 months. In Chinese cuisine, they are commonly simmered in soups alongside Chinese yam and other gentle ingredients for babies.
How to serve
Soak dried fox nuts for several hours, then simmer in water or broth until completely soft and mashable. Puree into congee or soup.
Cook until soft and mash lightly, leaving some texture. Add to sweet soups with Chinese yam and a little rock sugar.
Serve soft-cooked whole fox nuts in soups or desserts. They can also be ground into powder and mixed into porridge.
Nutrition
Good source of carbohydrates, calcium, and iron. Low in fat and easy to digest once cooked thoroughly. In traditional Chinese medicine, fox nuts are believed to support the spleen and aid digestion.
Good to know
Fox nuts are not a common allergen. Dried fox nuts must be soaked and cooked until very soft before serving to babies, as they are hard in their dried form. Never serve dried or roasted fox nuts to babies as they pose a choking hazard.
Tip
For the smoothest texture, soak fox nuts overnight before cooking. They pair traditionally with Chinese yam, lotus seeds, and dried longan in nourishing soups for children.
