Lotus seed paste is a common Chinese dessert filling that made from lotus seed. It is generally viewed as a sumptuous filling and used in Chinese cuisine as a filling for mooncakes, baozi, and other sweet pastries.
What is lotus seed paste?
The lotus seed paste is a Chinese dessert filling made from lotus seeds, sugar and vegetable oil. It is used by most Chinese chefs. This lotus paste is the brown color with a satiny sheen, which is richly sweet and silky with a slight fragrance of caramel.
Due to the higher price of lotus seeds, commercially prepared lotus pastes may also contain white kidney bean paste as filler. There are different variations with some darker, close to black. Usually, these have a deeper taste.
What does lotus seed paste taste like
It is usually served as a dessert filling. For example, when you eat the most popular yolk lotus seed paste mooncake. The moon cake skin is fragile and delicate, it softens in a flash in your mouth. What’s more, the yolk is wrapping in creamy smooth louts seed paste, so it will not break easily. The oily liquid oozes out with the sweet lotus seed paste and fills the delicious and aroma in your mouth.
Lotus Seed Paste Recipe:
You’ll need
250g white lotus seed
180g fine sugar
70g Maltose syrup
140g corn oil
How to make lotus seed paste
1. Soak the lotus with water in a bowl until soft, remove the lotus core and put the lotus into the pressure cooker. Pour enough clear water in the pressure cooker and cook it for 30 minutes. (The water is just enough to cover the lotus seeds.)
2. Make lotus seeds into the mud with a cooking machine or a broken machine. (Add water properly and the mud should not be too thick or too thin.) Use a sieve to filter out the hard crust.
3. Transfer the lotus seed mud into the non-stick pan and stir fry under middle-low heat.
4. Pour the oil, sugar and maltose syrup into the lotus seed paste and mix well. (The color of lotus root filling made by dark maltose syrup will be darker.)
5. Stir-fried lotus seeds paste until it completely mixes together and hard to separate. Serve it as a dessert filling.
Lotus seed paste
Ingredients
- 250g white lotus seed
- 180g fine sugar
- 70g Maltose syrup
- 140g corn oil
Instructions
- Soak the lotus with water in a bowl until soft, remove the lotus core and put the lotus into the pressure cooker. Pour enough clear water in the pressure cooker and cook it for 30 minutes. (The water is just enough to cover the lotus seeds.)
- Make lotus seeds into the mud with a cooking machine or a broken machine. (Add water properly and the mud should not be too thick or too thin.) Use a sieve to filter out the hard crust.
- Transfer the lotus seed mud into the non-stick pan and stir fry under middle-low heat.
- Pour the oil, sugar and maltose syrup into the lotus seed paste and mix well. (The color of lotus root filling made by dark maltose syrup will be darker.)
- Stir-fried lotus seeds paste until it completely mixes together and hard to separate. Serve it as a dessert filling.
Great flavor and easy to make. The only thing I would do different is cut back on fine sugar, as it was very sweet.
This would get more than 5 stars! YUM! Plenty sticky and plenty GOOD! This one is a keeper!
???
I made these tonight and I liked them, but my husband thought they were too sweet. I thought they were just fine though.