First, bring some water to a boil. Then add
Alkaline Water (1/2 Tbsp)
Lotus Seeds (2 cups)
into the pot. Boil for about 5 minutes, then drain the hot water.
Next, remove the skin of lotus seeds by rubbing them under running water. Remove the bitter tips and stems inside the softened lotus seeds.
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.
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.
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.
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.
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.
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.
This lotus paste can be made one day in advance. Roll into round balls to make filling for the mooncakes.