Where to find lotus paste

Remove tips and stems of lotus seeds if any. Puree the lotus seed in food processor by dividing it into 2 or 3 batches. Filter the puree with a fine sieve. Glazed a wok with tablespoons groundnut oil under low heat.

Stir-fry sugar over low heat till sugar dissolved and turns golden. Add in lotus seed puree and remaining sugar. Note: If you want to adjust the sweetness, do not add all the sugar.

Add little by little to adjust the sweetness to your liking. Stir until paste become almost dry. Add in little oil and stir until combined before adding more oil. Stir constantly until paste become thick. Add maltose and stir non-stop. Once paste starts to leave the sides of wok, it should be ready. Once lotus seed paste is cooled, add melon seeds and mix the paste until combine. Your lotus seed paste is now ready. Sieve the pulp. Save the pandan juice and discard the blended leaves.

Add 16g sugar or to taste. Mix until paste is a little dry same texture as lotus seed paste. Once pandan lotus seed paste is cooled, add 20g melon seeds and mix until combine. Your pandan lotus seed paste is now ready. Hi, I tried your recipe yesterday. It turned out quite dry after frying.

Can I know if I can re-blend and re-fry again? Hi Venez, I think you can re-fry again by adding some oil. Your lotus seed paste is just what Im looking for!

How long can the paste be kept in fridge or frozen? Other than mooncakes, I can just imagine this paste for yummy baos chinese steamed buns. If frozen, maybe you can go for a month? Hi there, I took the short cut way and bought ready made lotus paste but its too sweet for me and my family.

Will you be able to advice me if there is any way to made it less sweet? Anyone has good idea please help Teo. Could u tell me the use of maltose in mooncake paste? Is it safe? Hi Melissa, another name for maltose is malt sugar. My guess for using maltose in mooncake paste is to achieve sticky and glossy finish. Hi Ally, I have never used rice bran oil before.

You can use it as long as the oil has a neutral flavor. If the oil has a very distinct flavor it which might affect the taste of the lotus paste. Hi, tried making this lotus paste last week! The outcome is quite successful except that after take it out from fridge, the texture abit soft when wrapping it with the mooncake skin.

Any advice on how to improve it? Thanks for the good recipe! It was surprisingly easy. Thank you very much for this wonderful lotus seed paste recipe. I made this and it was perfect! I think add more paste might work but starting all over might be the best way to go.

I kept the lotus seed paste in the fridge and when I took it out 2 days later, the oil started to split from the paste. Tried to mix it back by kneading it but more oil came out instead. What should I do? Your advice will be greatly appreciated. I think it might be the best just to use the paste and drain the oil off if you cannot knead it back.

Thanks for the fantastic recipe with all the detailed explanations! I made lotus paste twice now, although I cheated a bit: I used slightly less sugar raw cane sugar once, yum!

I put some of the formed balls in ziplocks and freeze them, easy to use on demand later. I just love this lotus paste! Want to Know More? Author: Maggie Zhu. Course: Homemade Ingredient. Cuisine: Chinese. Keyword: Chinese bakery style. Prep Time: 20 minutes. Cook Time: 1 hour 30 minutes. Resting time: 8 hours. Total Time: 9 hours 50 minutes.

Servings: g paste. Instructions Prep Rinse the lotus seeds, then cover them with 1 inch 2. Soak overnight or at least 3 hours. 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. Cook the lotus seeds Option 1 — Cook on the stove: Add the split seeds to a pot and cover with an inch 2.

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.

Cook at high pressure for 15 minutes. Let release naturally for 8 minutes, then use fast release. Drain the cooked seeds and add them to a food processor or blender. Blend until very even and smooth. Transfer to a bowl. Shake the pan so the sugar and oil spread out. Those cores are bitter. Proceed to cook either with a pressure cooker or boiling on the stove. Pressure cook on high pressure for 20 minutes or boil on the stove for 1 hour or until softened 4.

Put the cooked lotus seeds in a blender. Blend until it is of a muddy paste consistency. You may add some of the cooking liquid, tablespoon by tablespoon to help you blend. Place the pureed seeds on a skillet. Add sugar and cook until the sugar melts. Continue to do this until you use up all the oil.

The mixture will start to look shiny and no longer sticky. When you get to this point, add the maltose and stir until it is all combined. The end result will be a shiny and smooth paste. Let the paste cools down completely before using.

Cover and keep them in the refrigerator for up to 2 weeks. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes. Prep Time 15 mins.

Cook Time 45 mins. Total Time 1 hr. Servings 1 kg.