Lotus seeds are used extensively in Chinese and Japanese cooking, especially in the form of paste. Paste made with lotus seeds is rich, smooth and silky. It is considered luxurious filling for Chinese mooncake due to the high price of dried lotus seeds.
Lotus paste for mooncake is not difficult; the process is similar to that used to make other bean paste. It can be made in advance and keep refrigerated or frozen.
Chinese Version: 自制白莲蓉月饼馅 – 纯正香滑
Lotus Seeds Mooncake Paste Recipe | MyKitchen101en
Yield: 480g lotus seeds paste
- 150g dried lotus seeds
- 800ml water
- 110g granulated sugar
- 75g cooking oil (80ml)
- 15g glutinous rice flour + 3 Tbsps. of water
- ¼ tsp salt
1 Wash and rinse 150g dried lotus seeds.
2 Soak overnight in the refrigerator, presoaking help lotus seeds to cook evenly and reduce cooking time.
3 Split the seed in half and remove the bitter-tasting germ (green sprout).
4 Drain and add in 800 ml water, bring to the boil, reduce to low heat and cook for 1 hour 30 minutes. Keep the pot partially open to prevent boiling over.
5 Puree until smooth using a blender. If your lotus seeds puree seems too dry add a tablespoon or two of water.
6 Sieve the lotus seeds puree for smoother paste texture.
7 Add 110g sugar, ¼ tsp salt, 75g cooking oil and slaked glutinous rice flour (15g glutinous rice flour + 3 Tbsps. of water).
8 Cook over medium-low heat until smooth paste formed, stir constantly. It takes about 40 minutes, cooking time may vary slightly depend on your cooking temperature.
9 Cook until puree thickens, smooth and silky paste formed. Paste will harden slightly when fully cooled.