Chinese style lotus seed paste for steamed buns or mooncakes
Course sauce
Cuisine Chinese
Keyword Lotus Seed, Paste
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Calories 368kcal
Author Elaine
Ingredients
200gdried lotus seeds ,without skin
water as needed
80gcaster sugar
90gvegetable oil
2tablespoonsof maltose
1/2tspsalt
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 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.)
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.