Making Lotus Seed Paste Filling: A Step-By-Step Guide
If you are into Chinese pastries, then you must try this classic lotus seed paste filling. Make this filling with peeled lotus seeds, corn oil, maltose, and white sugar. Use it for various Chinese pastries, from cakes to buns and sweet glutinous rice balls.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams of peeled lotus seeds
- 140 grams of corn oil (Oils with a neutral taste are excellent substitutes, such as peanut, soybean, or vegetable oil.)
- 100 grams of maltose (Honey, barley malt syrup, and maple syrup are great alternatives)
- 80 grams of white sugar (You can use brown sugar, coconut sugar, or muscovado as sweeteners)
Instructions
- 1
Prepare the peeled lotus seeds by soaking them in water overnight.
- 2
After soaking, remove the lotus seed hearts or the green center. Remove them by opening the seeds in half.
- 3
Then, place the lotus seeds in a rice cooker and add enough water to submerge them.
- 4
Cook the lotus seeds until they become soft enough to be easily mashed with your hands.
- 5
Next, blend the cooked lotus seeds with corn oil using the juicing or puree function of the blender to create a paste mixture.
- 6
In a non-stick pan, put the maltose, white sugar, and lotus seed paste.
- 7
Heat and stir the mixture until it becomes more firm but soft enough to work with. You can mix it by folding and pressing the mixture on the pan.