STORY BEHIND THE RECIPE

Lotus seed paste, which is derived from lotus seeds, is a filling commonly used in Chinese desserts and pastries. Such delicacies include the lotus bun/’lian rong bao’, and the decadent mooncake that we enjoy during Mid-Autumn Festival.

Whatever it is, if there is a possibility of making it at home, I would love to do it. Firstly, the joy of completing something normally deemed as commercial is simply delightful. Second of all, I know exactly what goes into the food, instead of all preservatives that would have otherwise been added. Commercially-prepared paste tends to contain other ingredients to act as fillers as lotus seeds are on the pricier side. And last of all, it is so satisfying seeing your loved ones enjoy something you have created for them from scratch!

Check this space for our homemade traditional mooncake recipe coming up very soon!

TRICK OF THE TRADE

• The secret to making lotus seed paste lies in the type of lotus seeds you choose! There are three types of lotus seeds:

1. 1. The whole lotus seed
   2. Halved lotus seed with the core removed
   3. Halved lotus seed with the skin and core removed

• • I do not recommend getting the first one as it is too meddlesome to core the lotus seeds by yourself. As for the last type, the lotus seeds are highly processed in order to remove the skin on the seeds. Thus, I recommend getting number 2.
• Use peanut oil instead of vegetable oil for that extra depth of flavour! It is worth the extra cost as regular vegetable oil will make the paste taste flat and ordinary.

INGREDIENTS (MAKES 1kg OF PASTE)

Removing the skin

• 500g Lotus Seeds (halved and cored)
• Water
• 1 tbsp Alkaline Water
• A pinch of Salt

Cooking the paste

• 500g Sugar
• 2¼ cup Peanut Oil
• 2 tbsp Maltose

HOW TO MAKE LOTUS PASTE

REMOVING THE SKIN

1. Bring 1500ml of water to a boil. Throw in the lotus seeds and alkaline water and boil for 20 minutes.
   

   The alkaline water causes the water to turn darker in colour.

2. Transfer the lotus seeds into a bowl of water, and remove the remaining core, skin and ends.
   

   Remove the skin by scrubbing the seeds in some water.

3. Give the skinned seeds a thorough rinse and set aside.
4. Boil 1000ml of water. To the pot add the skinned seeds along with a pinch of salt and cook for 30 minutes until soft.
5. Transfer the seeds to a blender and blend into a smooth paste.

COOKING THE PASTE

1. Heat a wok to medium high heat and add around 5 tbsp of sugar. Use a spatula to stir until it caramelises.
2. Once it turns a golden colour, add the lotus paste and combine.
3. Turn the heat to low and add in the remaining sugar and stir until it completely dissolves.
4. Continue to stir until it thickens. Slowly incorporate the oil in batches.
   

   I recommend adding the oil in 3 batches and mixing well before adding more.

5. Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.
6. Leave it aside to cool and harden. Once hardened, transfer to a ziplock bag and store in the fridge until use.

MARKETING TIPS

1. Buy the lotus seeds with the skin on and with the core removed. The core will give it a bitter taste.

PREPARATION TIPS

1. Do not wash the lotus seeds before you cook them! They will take a very long time to soften if you do. Just simply throw them into the pot of boiling water.

COOKING TIPS

1. Blend the seeds when it is still hot to allow for easy blending.
2. Constantly stir the paste while blending to prevent lumps.
3. Do not use high heat when caramelising the sugar as it burns easily. You can find our detailed guide on caramelising sugar here.
4. The large amount of peanut oil will give the paste a fragrant and savoury taste.
5. Make sure the lotus paste thickens as much as possible while frying before adding the next ingredient.
6. To prevent the lotus paste from getting burnt, use the spatula to constantly stir it.
7. You have to cook the paste long enough till it does not stick to the wok.
   

   Look at how clean my wok is!

STORAGE TIPS

1. Wait for the lotus seed paste to cool completely before transferring to a ziplock bag and placing it in the fridge. You can keep it for up to 3 months.
2. If you would like to keep it for longer, you can store it in the freezer for up to a year.

Homemade Lotus Seed Paste (莲蓉馅料)

Course: Dessert, Snack

Cuisine: Chinese

Keyword: lotus seed paste

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 9

Calories: 893kcal

Author: Bee Leng

Lotus seed paste, which is derived from lotus seeds, is a filling commonly used in Chinese desserts and pastries. Such delicacies include the lotus bun/'lian rong bao', and the decadent mooncake that we enjoy during Mid-Autumn Festival.

Print Recipe

Ingredients

Removing the skin

• 500 g Lotus Seeds halved and cored
• Water
• 1 tbsp Alkaline Water
• a pinch Salt

Cooking the paste

• 500 g Sugar
• 2¼ cup Peanut Oil
• 2 tbsp Maltose

Instructions

Removing the skin

• Bring 1500ml of water to a boil. Throw in the lotus seeds and alkaline water and boil for 20 minutes.
• Transfer the lotus seeds into a bowl of water, and remove the remaining core, skin and ends.
• Give the skinned seeds a thorough rinse and set aside.
• Boil 1000ml of water. To the pot add the skinned seeds along with a pinch of salt and cook for 30 minutes until soft.
• Transfer the seeds to a blender and blend into a smooth paste.

Cooking the paste

• Heat a wok to medium high heat and add around 5 tbsp of sugar. Use a spatula to stir until it caramelises.
• Once it turns a golden colour, add the lotus paste and combine.
• Turn the heat to low and add in the remaining sugar and stir until it completely dissolves.
• Continue to stir until it thickens. Slowly incorporate the oil in batches.
• Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.
• Leave it aside to cool and harden. Once hardened, transfer to a ziplock bag and store in the fridge until use.

Video

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Notes

MARKETING TIPS

1. Buy the lotus seeds with the skin on and with the core removed. The core will give it a bitter taste.

PREPARATION TIPS

1. Do not wash the lotus seeds before you cook them! They will take a very long time to soften if you do. Just simply throw them into the pot of boiling water.

COOKING TIPS

1. Blend the seeds when it is still hot to allow for easy blending.
2. Constantly stir the paste while blending to prevent lumps.
3. Do not use high heat when caramelising the sugar as it burns easily.
4. The large amount of peanut oil will give the paste a fragrant and savoury taste.
5. Make sure the lotus paste thickens as much as possible while frying before adding the next ingredient.
6. To prevent the lotus paste from getting burnt, use the spatula to constantly stir it.
7. You have to cook the paste long enough till it does not stick to the wok.

STORAGE TIPS

1. Wait for the lotus seed paste to cool completely before transferring to a ziplock bag and placing it in the fridge. You can keep it for up to 3 months.
2. If you would like to keep it for longer, you can store it in the freezer for up to a year.

Nutrition

Calories: 893kcal | Carbohydrates: 95g | Protein: 9g | Fat: 55g | Saturated Fat: 9g | Sodium: 7mg | Potassium: 760mg | Sugar: 58g | Vitamin A: 28IU | Calcium: 94mg | Iron: 2mg