Homemade Lotus Seed Paste (莲蓉馅)
Discover what makes Chinese bakery desserts so delightful with lotus seed paste, the perfect silky-smooth, slightly caramelized flavor used in the best baked treats! {Gluten-Free, Vegan}
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- Not listed
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g (1 cup) dried lotus seeds
- 70 g (1/4 cup + 2 teaspoons) sugar
- 50 g (1/4 cup) vegetable oil
- 25 g (1 tablespoon) maltose
Instructions
- 1
Rinse the lotus seeds, then cover them with 1 inch (2.5 cm) of water. Soak overnight (or at least 3 hours).
- 2
Once rehydrated, drain and discard the water. Split each seed open with your hands, then remove and discard the green core if it has one.
- 3
Option 1 - Cook on the stove: Add the split seeds to a pot and cover with an inch (2.5 cm) of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, covered with the lid slightly ajar (to prevent it boiling over), for 1 hour. The seeds are done when you can mash them with a fork and the water is milky. Keep an eye on the water level, as you may need to add more during the simmering.
- 4
Option 2 - Cook in Instant Pot or a pressure cooker: Add the split seeds to the Instant Pot and cover with an inch (2.5 cm) of water. Cook at high pressure for 15 minutes. Let release naturally for 8 minutes, then use fast release.
- 5
Drain the cooked seeds and add them to a food processor or blender. Add 1/3 to 1/2 cup boiling water. Blend until very even and smooth. Transfer to a bowl. (*Footnote 1)
- 6
Add a quarter of the sugar and a quarter of the oil to a medium-sized stainless pan (*Footnote 2). Shake the pan so the sugar and oil spread out. Turn the heat to low and cook, swirling the pan occasionally, until the sugar turns a light amber color. Do NOT stir, which will cause the sugar to crystalize.
- 7
Add the lotus seed puree and remaining sugar to the pan. Stir until the sugars and oil are incorporated into the puree.
- 8
Raise the heat to medium-low and cook, stirring constantly, until the paste begins to dry, about 5 minutes.
- 9
Begin incorporating the oil, a quarter at a time. Keep cooking and stirring until the oil is fully absorbed into the paste.
- 10
Add the maltose (*Footnote 3). Stir and cook to dissolve it into the paste.
- 11
Continue cooking until the mixture is pulling away from the pan and comes together as one piece, 6 to 10 minutes. The cooking time depends on your heat level and how much water you added while blending the lotus seeds.
- 12
Remove the pan from the heat and let cool before using. The paste will thicken quite a bit after cooling down, which will make it easy to handle when you make mooncakes or other Chinese pastries.
- 13
Store the fully cooled lotus seed paste in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 weeks.