Name: Lotus Seed Paste
Total time: PT9000.0S
Yield: 8
Ingredients: 2 cup Lotus Seeds; 1/2 tablespoon Alkaline Water; 1 1/4 cup Granulated Sugar; 1 cup Vegetable Oil; 1 tablespoon Maltose

Lotus Seed Paste

Recipe

This Homemade Lotus Seed Paste is unbelievably thick, creamy, and luscious. A popular Chinese dessert ingredient, Lotus Seed Paste is the most popular filling for traditional mooncakes and other Chinese pastries too. The best part of making homemade lotus seed paste is you can control the amount of oil and sugar used. And it is certainly a healthier option with no preservatives and additives

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

2HRS 30MINS

Total Time

$0.12

Cost Per Serving

Ingredients

Servings

us / metric

2 cups

Lotus Seeds

1 tsp

Alkaline Water

1 1/4 cups

Granulated Sugar

1 cup

Vegetable Oil

1 Tbsp

Maltose

Nutrition Per Serving

VIEW ALL

Calories

374

Fat

27.3 g

Protein

0.6 g

Carbs

35.0 g

Author's Notes

This recipe yields about 800g of homemade lotus seed paste.

If traces of oil starts to surface on the lotus seed paste, it means the paste is overcooked and is too dry. If the paste is too dry, place back onto the wok, add some boiling water and continue to cook again over low heat.

If the cooked lotus seed paste is too soft, it means the paste is undercooked. If the paste is too soft, spread it out in a shallow baking pan and dry it out in the oven, preheated to 300 degrees F (150 degrees C) for 10-15 minutes. Remember to stir it occasionally while it is baking in the oven.

Unused lotus seed paste can be cling wrapped and stored in the refrigerator. When need to use, take out the lotus seed paste and put it on the table, and knead till smooth before dividing and rolling into desired small balls.

Cool the lotus seed paste completely before storing it in the refrigerator in an airtight container. This lotus seed paste is best made one day in advance, as it is easier to work with after it has been chilled.