Homemade Lotus Seed Paste 白蓮蓉
This lovely round of goldenness is my homemade Lotus Seed Paste, 白蓮蓉 , a soft, luscious, slightly nutty sweet paste made from lotus seeds that is used in many Chinese pastries and cake, including the famous Lotus Paste Double Yolk Mooncake 雙黃白蓮蓉月餅.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dried lotus seeds, 蓮子
- 3/4 cup white sugar, 170g
- 2 tbps lard or peanut oil
- 1 tbsp maltose
Instructions
- 1
Check if your dried lotus seeds have green sprouts inside. If yes then break seeds open with fingertips and remove sprouts. All sprouts must be removed as they are quite bitter and will spoil the taste. Do not let the lotus seeds get wet at this point!
- 2
Add 4 cups water to pot and set over high heat. When water is boiling add in dried lotus seeds. Turn heat to simmer, partially cover (the starch in the water will cause the pot to boil over if covered completely) and let cook for 30 mins or until the seeds can be easily pierced with a knife point. Drain and let cool.
- 3
Add to food processor along with a tbps or two of the cooking water and purée.
- 4
Heat lard or oil in skillet until hot, add purée and stir fry 2 mins, flipping and stirring the whole time over medium high heat. Add sugar and maltose and continue flipping and stirring until the purée becomes a paste that comes together and does not stick to the pan anymore, around 8-10 mins. Remove from heat and let cool. As it cools it will become more firm.
- 5
The paste can be used immediately for stuffing pastries. Shaping the lotus seed paste to desired shape and then putting in fridge for 10-15 mins to really firm up before wrapping with dough. Can keep the paste covered and in fridge for 3 days or a month in the freezer. Enjoy!