Lotus Seed Paste
Chinese style lotus seed paste for steamed buns or mooncakes
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g dried lotus seeds ( ,without skin)
- water as needed
- 80 g caster sugar
- 90 g vegetable oil
- 2 tablespoons of maltose
- 1/2 tsp salt
Instructions
- 1
Pre-soak the dried lotus seeds for 6-8 hours and remove the cores if there is any.
- 2
Transfer the soaked lotus seeds to a stewing pot, add water to cover and stew for around 1 to 2 hours until soft. Or place in high pressure cooker and cook a rice procedure.
- 3
Transfer to blender and blend with 1/3 cup of water until really smooth. (Do not add too much water in this step, otherwise you will need quite long stir frying time in next step.)
- 4
Transfer the mixture to a non-sticky pan; add vegetable oil by three batches. Each time after adding the oil, stir the paste until all oil is well absorbed.
- 5
Stir in salt, sugar and maltose. Continue stir until the water is almost evaporated and the mixture can form a sticky paste texture.
- 6
Transfer out and cool down. If you plan to use it later, remember to cover with plastic wrapper to prevent drying out.