Lotus seed paste, which is derived from lotus seeds, is a filling commonly used in Chinese desserts and pastries. Such delicacies include the lotus bun/'lian rong bao', and the decadent mooncake that we enjoy during Mid-Autumn Festival.
Bring 1500ml of water to a boil. Throw in the lotus seeds and alkaline water and boil for 20 minutes.
Transfer the lotus seeds into a bowl of water, and remove the remaining core, skin and ends.
Give the skinned seeds a thorough rinse and set aside.
Boil 1000ml of water. To the pot add the skinned seeds along with a pinch of salt and cook for 30 minutes until soft.
Transfer the seeds to a blender and blend into a smooth paste.
Cooking the paste
Heat a wok to medium high heat and add around 5 tbsp of sugar. Use a spatula to stir until it caramelises.
Once it turns a golden colour, add the lotus paste and combine.
Turn the heat to low and add in the remaining sugar and stir until it completely dissolves.
Continue to stir until it thickens. Slowly incorporate the oil in batches.
Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.
Leave it aside to cool and harden. Once hardened, transfer to a ziplock bag and store in the fridge until use.
Video
Notes
MARKETING TIPS
Buy the lotus seeds with the skin on and with the core removed. The core will give it a bitter taste.
PREPARATION TIPS
Do not wash the lotus seeds before you cook them! They will take a very long time to soften if you do. Just simply throw them into the pot of boiling water.
COOKING TIPS
Blend the seeds when it is still hot to allow for easy blending.
Constantly stir the paste while blending to prevent lumps.
Do not use high heat when caramelising the sugar as it burns easily.
The large amount of peanut oil will give the paste a fragrant and savoury taste.
Make sure the lotus paste thickens as much as possible while frying before adding the next ingredient.
To prevent the lotus paste from getting burnt, use the spatula to constantly stir it.
You have to cook the paste long enough till it does not stick to the wok.
STORAGE TIPS
Wait for the lotus seed paste to cool completely before transferring to a ziplock bag and placing it in the fridge. You can keep it for up to 3 months.
If you would like to keep it for longer, you can store it in the freezer for up to a year.