Lotus Seeds Mooncake Paste is made with lotus seeds. 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.
Making 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 frozen for later use.
Yield: 480 g lotus seeds paste
CHINESE VERSION: 自制白莲蓉月饼馅 – 纯正香滑
Lotus Seeds Mooncake Paste Recipe | MyKitchen101en
Ingredients:
- 150 g dried lotus seeds
- 800 ml water
- 110 g granulated sugar
- 75 g cooking oil (80ml)
- 15 g glutinous rice flour + 3 Tbsps. of water
- ¼ tsp salt
Instructions:
1 Wash and rinse 150 g 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 110 g sugar, ¼ tsp salt, 75 g cooking oil and slaked glutinous rice flour (15 g 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. (Update for storage: Put Lotus Seeds Mooncake Paste in container and freeze it. Return frozen paste to room temperature before using. )
Related recipe: Traditional Mooncake with Lotus Seed Paste Recipe
