Homemade Lotus Seed Paste (莲蓉馅料)

Method11 steps · about 2 hr

1. 1

   Step 1: Bring the separate 1,500 ml first-boil water to a boil. Add the unwashed halved lotus seeds and 1 tbsp food-grade alkaline water. Boil for 20 minutes.

   Loosen the lotus-seed skins · 20 minUses 1,500 ml water, for the alkaline first boil; discard afterwards · 500 g halved, cored lotus seeds, with skin on · 1 tbsp food-grade alkaline water, for the first boil

2. 2

   Step 2: Lift the seeds out of the first boiling liquid into a bowl of clean water. Discard the boiling liquid. Remove the skins, any remaining bitter cores and the ends, rubbing the seeds in the water as needed.

   Uses Only first-boiled lotus seeds, lifted from the alkaline cooking liquid · Clean water, enough to remove the skins and rinse the seeds thoroughly; discard afterwards

3. 3

   Step 3: Rinse the peeled seeds thoroughly with clean water and drain.

   Uses Only peeled and cored seeds, excluding the peeling water · Clean water, enough to remove the skins and rinse the seeds thoroughly; discard afterwards

4. 4

   Step 4: Bring the separate 1,000 ml fresh second-boil water to a boil. Add the rinsed seeds and 1 pinch salt. Cook for about 30 minutes, until the seeds are soft.

   Cook the lotus seeds soft · 30 minUses Rinsed and drained peeled lotus seeds · 1,000 ml fresh water, for cooking the peeled seeds until soft · 1 pinch salt, for the second boil

5. 5

   Step 5: Lift out the soft seeds and blend while still hot until completely smooth, using a blender suitable for hot food and following its venting instructions. Discard unused cooking liquid.

   Uses Only soft cooked lotus seeds and adhering moisture, excluding unused second-boil liquid

6. 6

   Step 6: Take about 5 tbsp from the single 500 g sugar supply and keep its remainder aside. Heat a wok over moderate heat and stir this sugar until it melts and caramelises to golden; avoid high heat and watch it closely.

   Uses About 5 tbsp drawn from the single 500 g sugar supply

7. 7

   Step 7: As soon as the caramel is golden, add the smooth lotus paste and combine thoroughly.

   Uses Golden caramel made from the first sugar draw · Smooth hot lotus-seed paste

8. 8

   Step 8: Turn the heat to low. Add all the sugar remaining from the 500 g supply after the first about 5 tbsp draw, stirring until it dissolves completely.

   Uses Lotus paste mixed with golden caramel · All sugar remaining from the 500 g supply after the initial about 5 tbsp draw

9. 9

   Step 9: Continue stirring until the paste thickens. Gradually incorporate the full 2¼ cups peanut oil in three batches, mixing each addition in well before adding more. Keep the heat gentle and scrape the wok constantly to prevent burning.

   Uses Sweetened lotus paste with all sugar dissolved · 2¼ cups peanut oil, added gradually

10. 10

    Step 10: Add the 2 tbsp maltose and continue stirring until the paste is glossy, thick and no longer sticks to the wok.

    Uses Thick lotus paste with the peanut oil incorporated · 2 tbsp maltose

11. 11

    Step 11: Transfer the finished paste to shallow containers and cool promptly. Refrigerate within 2 hours, or within 1 hour above 32°C, then let it firm up in the fridge. Store covered or transfer to sealed bags once cooled, or freeze for later use. Weigh the finished batch if a pastry recipe needs a measured amount.

    Uses Completed glossy lotus-seed paste