{"id":17653,"date":"2020-09-18T17:19:04","date_gmt":"2020-09-18T09:19:04","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=17653"},"modified":"2020-09-18T17:19:04","modified_gmt":"2020-09-18T09:19:04","slug":"lotus-seed-paste","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/lotus-seed-paste\/","title":{"rendered":"Homemade Lotus Seed Paste (\u83b2\u84c9\u9985\u6599)"},"content":{"rendered":"<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-17821\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ZRS8BUpAQjs?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>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\/&#8217;lian rong bao&#8217;, and the decadent mooncake that we enjoy during Mid-Autumn Festival.<\/p>\n<p><a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-17781\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min.jpeg\" alt=\"Lotus Seed Paste 16x9\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min.jpeg?v=1600339089 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-300x169.jpeg?v=1600339089 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-680x383.jpeg?v=1600339089 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-768x432.jpeg?v=1600339089 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-480x270.jpeg?v=1600339089 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>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!<\/p>\n<p>Check this space for our homemade traditional mooncake recipe coming up very soon!<\/p>\n<p><a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min.jpeg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17785\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min.jpeg\" alt=\"Paste in Mooncake 9x16\" width=\"1080\" height=\"1620\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min.jpeg?v=1600339096 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min-200x300.jpeg?v=1600339096 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min-453x680.jpeg?v=1600339096 453w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min-768x1152.jpeg?v=1600339096 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-in-Mooncake-9x16-min-1024x1536.jpeg?v=1600339096 1024w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<ul>\n<li>The secret to making lotus seed paste lies in the type of lotus seeds you choose! There are three types of lotus seeds:<\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>The whole lotus seed<\/li>\n<li>Halved lotus seed with the core removed<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min.jpeg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17782\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min.jpeg\" alt=\"Lotus Seeds Halved\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min.jpeg?v=1600339090 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min-300x169.jpeg?v=1600339090 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min-680x383.jpeg?v=1600339090 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min-768x432.jpeg?v=1600339090 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-1-min-480x270.jpeg?v=1600339090 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<li>Halved lotus seed with the skin and core removed<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>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.<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17783\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min.jpeg\" alt=\"Lotus Seeds Halved\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min.jpeg?v=1600339091 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min-300x169.jpeg?v=1600339091 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min-680x383.jpeg?v=1600339091 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min-768x432.jpeg?v=1600339091 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seeds-Halved-min-480x270.jpeg?v=1600339091 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<\/ul>\n<\/li>\n<li>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.<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">INGREDIENTS (MAKES 1kg OF PASTE)<\/span><\/h1>\n<p><strong>Removing the skin<\/strong><\/p>\n<ul>\n<li>500g Lotus Seeds (halved and cored)<\/li>\n<li>Water<\/li>\n<li>1 tbsp Alkaline Water<\/li>\n<li>A pinch of Salt<\/li>\n<\/ul>\n<p><strong>Cooking the paste<\/strong><\/p>\n<ul>\n<li>500g Sugar<\/li>\n<li>2\u00bc cup Peanut Oil<\/li>\n<li>2 tbsp Maltose<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17779\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min.jpeg\" alt=\"Ingredients\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min.jpeg?v=1600339086 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min-300x169.jpeg?v=1600339086 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min-680x383.jpeg?v=1600339086 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min-768x432.jpeg?v=1600339086 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Ingredients-min-480x270.jpeg?v=1600339086 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE LOTUS PASTE<\/span><\/h1>\n<h4>REMOVING THE SKIN<\/h4>\n<ol>\n<li>Bring 1500ml of water to a boil. Throw in the lotus seeds and alkaline water and boil for 20 minutes.\n<p><div id=\"attachment_17787\" style=\"width: 1090px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17787\" class=\"wp-image-17787 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min.jpeg\" alt=\"Result of Alkaline Water\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min.jpeg?v=1600339100 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min-300x169.jpeg?v=1600339100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min-680x383.jpeg?v=1600339100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min-768x432.jpeg?v=1600339100 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Result-of-Alkaline-Water-min-480x270.jpeg?v=1600339100 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><p id=\"caption-attachment-17787\" class=\"wp-caption-text\">The alkaline water causes the water to turn darker in colour.<\/p><\/div><\/li>\n<li>Transfer the lotus seeds into a bowl of water, and remove the remaining core, skin and ends.\n<p><div id=\"attachment_17786\" style=\"width: 1090px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17786\" class=\"wp-image-17786 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min.jpeg\" alt=\"Removal of Skin\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min.jpeg?v=1600339098 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min-300x169.jpeg?v=1600339098 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min-680x383.jpeg?v=1600339098 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min-768x432.jpeg?v=1600339098 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Removal-of-Skin-min-480x270.jpeg?v=1600339098 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><p id=\"caption-attachment-17786\" class=\"wp-caption-text\">Remove the skin by scrubbing the seeds in some water.<\/p><\/div><\/li>\n<li>Give the skinned seeds a thorough rinse and set aside.<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17777\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min.jpeg\" alt=\"Clean Lotus Seeds\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min.jpeg?v=1600339083 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min-300x169.jpeg?v=1600339083 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min-680x383.jpeg?v=1600339083 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min-768x432.jpeg?v=1600339083 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Clean-Lotus-Seeds-min-480x270.jpeg?v=1600339083 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<li>Boil 1000ml of water. To the pot add the skinned seeds along with a pinch of salt and cook for 30 minutes until soft.<\/li>\n<li>Transfer the seeds to a blender and blend into a smooth paste.<\/li>\n<\/ol>\n<h4>COOKING THE PASTE<\/h4>\n<ol>\n<li>Heat a wok to medium high heat and add around 5 tbsp of sugar. Use a spatula to stir until it caramelises.<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17776\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min.jpeg\" alt=\"Caramel\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min.jpeg?v=1600339081 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min-300x169.jpeg?v=1600339081 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min-680x383.jpeg?v=1600339081 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min-768x432.jpeg?v=1600339081 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Caramel-min-480x270.jpeg?v=1600339081 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<li>Once it turns a golden colour, add the lotus paste and combine.<\/li>\n<li>Turn the heat to low and add in the remaining sugar and stir until it completely dissolves.<\/li>\n<li>Continue to stir until it thickens. Slowly incorporate the oil in batches.\n<p><div id=\"attachment_17774\" style=\"width: 1090px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17774\" class=\"wp-image-17774 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min.jpeg\" alt=\"Adding the Peanut Oil\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min.jpeg?v=1600339077 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min-300x169.jpeg?v=1600339077 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min-680x383.jpeg?v=1600339077 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min-768x432.jpeg?v=1600339077 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Adding-the-Peanut-Oil-min-480x270.jpeg?v=1600339077 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><p id=\"caption-attachment-17774\" class=\"wp-caption-text\">I recommend adding the oil in 3 batches and mixing well before adding more.<\/p><\/div><\/li>\n<li>Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.<\/li>\n<li>Leave it aside to cool and harden. Once hardened, transfer to a ziplock bag and store in the fridge until use.<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17784\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min.jpeg\" alt=\"Paste Before Cooling\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min.jpeg?v=1600339093 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min-300x169.jpeg?v=1600339093 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min-680x383.jpeg?v=1600339093 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min-768x432.jpeg?v=1600339093 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Paste-Before-Cooling-min-480x270.jpeg?v=1600339093 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li>Buy the lotus seeds with the <strong>skin on and with the core removed<\/strong>. The core will give it a bitter taste.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">PREPARATION TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not wash the lotus seeds before you cook them!<\/strong> They will take a very long time to soften if you do. Just simply throw them into the pot of boiling water.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Blend the seeds when it is still hot<\/strong> to allow for easy blending.<\/li>\n<li><strong>Constantly stir the paste while blending<\/strong> to prevent lumps.<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17775\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min.jpeg\" alt=\"Blending the Lotus Seeds\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min.jpeg?v=1600339079 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min-300x169.jpeg?v=1600339079 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min-680x383.jpeg?v=1600339079 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min-768x432.jpeg?v=1600339079 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Blending-the-Lotus-Seeds-min-480x270.jpeg?v=1600339079 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<li><b>Do not use high heat when caramelising the sugar<\/b> as it burns easily. You can find our detailed guide on caramelising sugar <a title=\"How to Make a Teriyaki Chicken Rice Bowl with Homemade Teriyaki\" href=\"https:\/\/www.theburningkitchen.com\/30-minute-teriyaki-chicken-don\/\" rel=\"\">here<\/a>.<\/li>\n<li>The large amount of peanut oil will give the paste a <strong>fragrant and savoury<\/strong> taste.<\/li>\n<li>Make sure the lotus paste <strong>thickens as much as possible<\/strong> while frying before adding the next ingredient.<a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17778\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min.jpeg\" alt=\"Cook until it is Dry\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min.jpeg?v=1600339084 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min-300x169.jpeg?v=1600339084 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min-680x383.jpeg?v=1600339084 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min-768x432.jpeg?v=1600339084 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Cook-until-it-is-Dry-min-480x270.jpeg?v=1600339084 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/li>\n<li>To prevent the lotus paste from getting burnt, <strong>use the spatula to constantly stir it<\/strong>.<\/li>\n<li>You have to cook the paste long enough till it <strong>does not stick to the wok<\/strong>.\n<p><div id=\"attachment_17780\" style=\"width: 1090px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17780\" class=\"wp-image-17780 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min.jpeg\" alt=\"It should not stick to the Wok\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min.jpeg?v=1600339087 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min-300x169.jpeg?v=1600339087 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min-680x383.jpeg?v=1600339087 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min-768x432.jpeg?v=1600339087 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/It-should-not-stick-to-the-Wok-min-480x270.jpeg?v=1600339087 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><p id=\"caption-attachment-17780\" class=\"wp-caption-text\">Look at how clean my wok is!<\/p><\/div><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STORAGE TIPS<\/span><\/h1>\n<ol>\n<li>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.<\/li>\n<li>If you would like to keep it for longer, you can store it in the freezer for up to a year.<\/li>\n<\/ol>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-17821\" class=\"wprm-recipe-container\" data-recipe-id=\"17821\" data-servings=\"9\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min.jpeg?v=1600339089\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-150x150.jpeg?v=1600339089\" class=\"attachment-150x150 size-150x150\" alt=\"Lotus Seed Paste 16x9\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-150x150.jpeg?v=1600339089 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-500x500.jpeg?v=1600339089 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2020\/09\/Lotus-Seed-Paste-16x9-min-320x321.jpeg?v=1600339089 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Homemade Lotus Seed Paste (\u83b2\u84c9\u9985\u6599)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Dessert, Snack<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">lotus seed paste<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-17821 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"17821\" aria-label=\"Adjust recipe servings\">9<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">893<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">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\/&#039;lian rong bao&#039;, and the decadent mooncake that we enjoy during Mid-Autumn Festival.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/17821\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"17821\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-17821-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"17821\" data-servings=\"9\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Removing the skin<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lotus Seeds<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">halved and cored<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Alkaline Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">a<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\"><strong>Cooking the paste<\/strong><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2\u00bc<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Peanut Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#maltose\" class=\"wprm-recipe-ingredient-link\">Maltose<\/a><\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-17821-instructions-container wprm-block-text-normal\" data-recipe=\"17821\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Removing the skin<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-17821-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring 1500ml of water to a boil. Throw in the lotus seeds and alkaline water and boil for 20 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the lotus seeds into a bowl of water, and remove the remaining core, skin and ends.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Give the skinned seeds a thorough rinse and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Boil 1000ml of water. To the pot add the skinned seeds along with a pinch of salt and cook for 30 minutes until soft.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the seeds to a blender and blend into a smooth paste.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking the paste<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-17821-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat a wok to medium high heat and add around 5 tbsp of sugar. Use a spatula to stir until it caramelises.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once it turns a golden colour, add the lotus paste and combine.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn the heat to low and add in the remaining sugar and stir until it completely dissolves.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Continue to stir until it thickens. Slowly incorporate the oil in batches.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.<\/span><\/div><\/li><li id=\"wprm-recipe-17821-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Leave it aside to cool and harden. Once hardened, transfer to a ziplock bag and store in the fridge until use.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-17821\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ZRS8BUpAQjs?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h1><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li>Buy the lotus seeds with the <strong>skin on and with the core removed<\/strong>. The core will give it a bitter taste.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">PREPARATION TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not wash the lotus seeds before you cook them!<\/strong> They will take a very long time to soften if you do. Just simply throw them into the pot of boiling water.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Blend the seeds when it is still hot<\/strong> to allow for easy blending.<\/li>\n<li><strong>Constantly stir the paste while blending<\/strong> to prevent lumps.<\/li>\n<li><b>Do not use high heat when caramelising the sugar<\/b> as it burns easily.<\/li>\n<li>The large amount of peanut oil will give the paste a <strong>fragrant and savoury<\/strong> taste.<\/li>\n<li>Make sure the lotus paste <strong>thickens as much as possible<\/strong> while frying before adding the next ingredient.<\/li>\n<li>To prevent the lotus paste from getting burnt, <strong>use the spatula to constantly stir it<\/strong>.<\/li>\n<li>You have to cook the paste long enough till it <strong>does not stick to the wok<\/strong>.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">STORAGE TIPS<\/span><\/h1>\n<ol>\n<li>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.<\/li>\n<li>If you would like to keep it for longer, you can store it in the freezer for up to a year.<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">893<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">95<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">55<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">760<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">58<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">28<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">94<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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\/&#8217;lian rong bao&#8217;, and the decadent mooncake that we enjoy during Mid-Autumn Festival.<\/p>\n","protected":false},"author":4,"featured_media":17781,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,63,26,1003,28,31,2,1508,2177,997,1493,1497,1512,484,1496,1511,46,1499,9,10],"tags":[2178,2183,2179],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade Lotus Seed Paste (\u83b2\u84c9\u9985\u6599) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Lotus seed paste, which is derived from lotus seeds, is a filling commonly used in Chinese desserts and pastries. 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