Cooking Instructions
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Step 1
First, bring some water to a boil. Then add
Alkaline Water (1/2 Tbsp)
and
Lotus Seeds (2 cups)
into the pot. Boil for about 5 minutes, then drain the hot water.
Step 2
Next, remove the skin of lotus seeds by rubbing them under running water. Remove the bitter tips and stems inside the softened lotus seeds.
Step 3
Once you are done, put them in a pot and cover them with enough water. Bring it to a boil and then turn the heat to low. Allow them to simmer for about 1 hour. Cover and cook until the water turns milky and the lotus seeds become tender.
Step 4
Transfer the tender lotus seeds together with some of the water to a blender. Puree until the lotus seeds become very velvety and smooth. We're ready to cook the lotus paste.
Step 5
Start by heating up a non-stick pan glazed with
Vegetable Oil (2 Tbsp)
. Then, on low heat add
Granulated Sugar (1/4 cup)
and cook till sugar dissolves and turns golden in color.
Step 6
Add in the lotus seed puree and remaining
Granulated Sugar (1 cup)
. Using a heat-resistant spatula, stir till the paste becomes almost dry and the water has evaporated.
Step 7
Add in ⅓ of the remaining
Vegetable Oil (3/4 cup)
and keep stir-frying over the heat till combined before adding another ⅓ of the oil. Repeat until all the oil has been added. Stir constantly till the paste becomes thick.
Step 8
Add in
Maltose (1 Tbsp)
and stir non-stop till the paste starts to leave the side of the pan and eventually comes together in one large dough piece. Transfer and spread the paste on a plate or casserole and let it cool before use.
Step 9
This lotus paste can be made one day in advance. Roll into round balls to make filling for the mooncakes.
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