Lotus Seed Paste

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

Total Time

2hr 30min

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0 Ratings

Author: Huang Kitchen

Servings:

Ingredients

•

2 cups

Lotus Seeds

•

2 tsp

Alkaline Water

•

1 1/4 cups

Granulated Sugar

•

1 cup

Vegetable Oil

•

1 Tbsp

Maltose

Cooking Instructions

First, bring some water to a boil. Then add Alkaline Water (2 tsp) and 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 (4 Tbsp) 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.

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.

This lotus paste can be made one day in advance. Roll into round balls to make filling for the mooncakes.

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.

Nutrition Per Serving

CALORIES

374

FAT

27.3 g

PROTEIN

0.6 g

CARBS

35.0 g