I recommend adding the oil in 3 batches and mixing well before adding more. Throw in the lotus seeds and alkaline water and boil for 20 minutes.
#Lotus seed paste how to
HOW TO MAKE LOTUS PASTE REMOVING THE SKIN
Use peanut oil instead of vegetable oil for that extra depth of flavour! It is worth the extra cost as regular vegetable oil will make the paste taste flat and ordinary. As for the last type, the lotus seeds are highly processed in order to remove the skin on the seeds. I do not recommend getting the first one as it is too meddlesome to core the lotus seeds by yourself. Halved lotus seed with the skin and core removed. Halved lotus seed with the core removed. The secret to making lotus seed paste lies in the type of lotus seeds you choose! There are three types of lotus seeds:. My homemade lotus seed paste can be used to make so many wonderful things like mooncakes, mochi cakes, and other sweet Chinese pastries.Check this space for our homemade traditional mooncake recipe coming up very soon! You can refrigerate or freeze it in small batches for later use, something I always do so that it’s a little easier each time to make my Chinese pastry treats. Lotus seed paste can be made ahead of time. It does not contain additives or preservatives, has a fresher taste, and is less sweet (you can easily control the level of sweetness). It takes some time and effort to make lotus seed paste at home, but it’s definitely worth it. NOTE: It’s very important to NOT stir the sugar while melting it to prevent crystallization. The lotus seed paste is done when the maltose is fully incorporated. Pour in the rest of the oil, a small amount at a time. Add the blended lotus seeds and sugar, cook, and stir. Wait until the sugar turns golden brown (no touching with your spatula!). Always open the lid on the top of your blender or food processor to let the steam out while blending. Be careful when you’re blending the hot lotus seed paste. Blend the lotus seeds (with a blender or a food processor). Cook the lotus seeds in an Instant pot or on the stovetop until tender. In China people make tea with them, but you’ll need to remove them for this recipe) Once soaked, remove the hearts, which look like green stems. Soak the dried lotus seeds in water (prepare ahead of time). Follow the steps below and you’ll see how easy it is if you just follow the instructions. 
I know it sounds intimidating to make, but it only requires four ingredients.
It also makes the lotus seed filling easy to shape and work with.Īsian markets usually carry it, but these days you can easily find it on Amazon. That’s the magic of maltose, a super thick syrup that is commonly used when making char siu pork. If you’ve ever tasted lotus seed pastry from a Chinese bakery, you may have found the texture of the filling to be very smooth and round. Without this step, your lotus seed paste will end up with a pale color that won’t look very appetizing in the mooncake. It might sound like a daunting task, but it’s incredibly easy if you follow the recipe. Yes, skipping it does simplify the process, but I’ve found this step is essential to creating a richer taste and getting that beautiful golden hue. Many online recipes skip the step of cooking the sugar. The thing that set this recipe apart is the sugar. It also has just a touch of a caramelized flavor and a gorgeous golden color. It’s smooth and silky, and while it’s sweet, it’s not too sweet. I prefer my lotus seed paste homemade and I guarantee this one is on par with the quality at the best Chinese bakeries. A food processor makes short work of creating the paste from there. It’s incredibly easy to make, especially if you have an Instant Pot. The seeds are soaked, boiled until soft, then blended to make the paste with added sugar. Lotus seed paste is commonly used in Chinese pastries, desserts, and mooncakes, along with red bean paste and black sesame paste. Will you make mooncakes or some sweet pastries to celebrate? Homemade lotus seed paste might be a perfect option. 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! Ĭhinese Mid-Autumn Festival is around the corner.
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