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    Home » Recipes » Chinese desserts

    Lotus Seed Paste

    Last Modified: October 10, 2022 by Elaine| 14 Comments

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    Lotus seed paste is a sweet and smooth filling paste made from dried lotus seeds. It is usually served as fillings for mooncakes and steamed buns.

    lotus seed paste

    Recently, my arm is facing big challenges as I made lots of fillings including red bean paste, mung bean paste, black sesame paste and this lotus seeds paste for the coming mid autumn day (also known as Chinese Mooncake day). There is lots of stir-frying work during the process.

    • 200g dried lotus seeds (without skin)
    • water or as needed
    • 80g caster sugar
    • 90g vegetable oil
    • 2 tablespoons of maltose
    • ½ teaspoon salt
    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 hour until really soft. Or place in high pressure cooker and cook a rice procedure.lotus seed paste
    3. Transfer to blender, add around ⅓ cup of water if it is too dry. Blend until really smooth.
    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.

    If you plan to use it for mooncakes, remember to fry the paste until very dry.  Following is my batch for the mooncakes of this year.

    lotus seed paste for mooncakes

    lotus seed paste

    Lotus Seed Paste

    Elaine
    Chinese style lotus seed paste for steamed buns or mooncakes
    5 from 3 votes
    Watch Video Print Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course sauce
    Cuisine Chinese
    Calories 368 kcal

    Ingredients
      

    • 200 g dried lotus seeds ,without skin
    • water as needed
    • 80 g caster sugar
    • 90 g vegetable oil
    • 2 tablespoons of maltose
    • ½ teaspoon salt

    Instructions

    • Pre-soak the dried lotus seeds for 6-8 hours and remove the cores if there is any.
    • 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.
    • Transfer to blender and blend with ⅓ 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.)
    • 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.
    • Stir in salt, sugar and maltose. Continue stir until the water is almost evaporated and the mixture can form a sticky paste texture.
    • Transfer out and cool down. If you plan to use it later, remember to cover with plastic wrapper to prevent drying out.

    Video

    Notes

    Prepare time do not include the time for soaking the dried lotus seeds.

    Nutrition

    Serving: 100gCalories: 368kcalCarbohydrates: 45.2gProtein: 6.7gFat: 18.9gSaturated Fat: 3.7gSodium: 236mgFiber: 0.8gSugar: 16gCalcium: 50mgIron: 1.6mg
    Keyword Lotus Seed, Paste
    Tried this recipe?Mention @ChinaSichuanFood

    lotus seed paste for Cantonese mooncake

    Mooncakes made this lotus seed paste

    mooncakes three days after baking

    mooncakes three days after baking

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    Reader Interactions

    Comments

    1. Susanne

      September 07, 2016 at 3:43 am

      I think mooncakes look so pretty. I adore the different shapes and patterns. I do hope you'll present the ones you'll prepare.

      Reply
      • Elaine

        September 08, 2016 at 8:22 am

        Thanks Susanne for turning back. I am extremely busy with the mooncakes for this year. After pushing my daughter to kindergarten, I finally get time to make a video for mooncakes and start this year's mooncake journey. Poor busy mom!

        Reply
    2. Ta

      September 30, 2016 at 11:57 pm

      How long can it last in the fridge?

      Reply
      • Elaine

        October 01, 2016 at 8:34 pm

        Hi Ta,
        Usually I use this for mooncakes or steamed buns. And I keep it in fridge for 1 week. You can freeze in small air-tighter bags if you made a large batch.

        Reply
    3. RD

      August 21, 2017 at 1:51 am

      Floral cakes by Jessica MV does bean paste work on cakes.
      1) mung bean paste- bows & macrames
      2)kidney bean paste- beads, sequins& embroidery
      flowers
      3)lotus seed paste- David Austin rose

      Do you have a recipe for it?

      Reply
      • Elaine

        August 21, 2017 at 7:53 am

        Hi RD,
        I have already posted my recipe for mung bean paste and red bean paste. The method for making kidney bean paste is almost the same with the two previous ones.

        Reply
        • RD

          September 04, 2017 at 7:28 pm

          Is the paste pliable enough to make edible lace?

          Reply
    4. STEVE SALLOOM

      September 19, 2018 at 3:44 pm

      5 stars
      Once a year I buy a box of moon cake pastry from my Chinese market. The box contains two mung bean paste cakes, two lotus seed paste cakes, and red bean paste. Each has two yolks. The box says "Made in Hong Kong." Everyone in the family love a slice of variety of flavors.

      Reply
    5. Pansy Lim

      September 21, 2019 at 6:43 am

      Thank you for sharing! As my husband is pre diabetic, mooncakes are usually on the sweet side. Now I can follow your recipe and maybe use stevia instead of regular sugar. Will I still get the same results ?

      Reply
      • Elaine

        September 21, 2019 at 8:09 am

        Sure! Sugar is only for flavoring in mooncakes.

        Reply
    6. Amanda

      August 10, 2020 at 8:53 am

      Hi Elaine,

      Your recipe looks wonderful! Do you know how much lotus paste this recipe makes? Just trying to figure out how much to make for my mooncakes! Thanks

      Reply
      • Elaine

        August 11, 2020 at 7:58 am

        Sorry, Amanda. I failed to measure the paste so can't provide the precise amount. But it should be around 400 grams.

        Reply
    7. Yizhen

      September 03, 2020 at 9:31 pm

      5 stars
      Hi! Thanks for the recipe.
      I made the lotus paste, left it to cool without covering.
      The paste became not sticky and super dry. Would you please advise how to salvage it?

      Reply
      • Elaine

        September 04, 2020 at 8:19 am

        Add a little bit more water and oil and then re-fry the paste.

        Reply

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