How to Make Lotus Seed Paste

Method7 steps · about 16 hr

1. 1

   Step 1: Gently split the 12 oz lotus seeds through their top opening with a butter knife and remove the bitter green centres. Skip this only if using already halved, de-germed seeds. Rinse under running water, put in a bowl and cover with fresh soaking water. Cover the bowl and soak overnight in the refrigerator; the author’s soaking guide is 12 hours.

   Soak the prepared lotus seeds overnight · 720 minUses 12 oz dried lotus seeds; halved seeds are easier to prepare · Fresh water for rinsing and covering the seeds during the overnight soak

   
2. 2

   Step 2: The next day, drain the soaking water and rinse the seeds again. Put the drained soaked seeds in a pot with the separate 4 cups fresh cooking water. Use a pot narrow and deep enough for the water level to cover the seeds.

   Uses Soaked lotus seeds, drained from their soaking water · Fresh water to rinse the soaked seeds again · 4 cups fresh water for cooking the soaked lotus seeds

   
3. 3

   Step 3: Bring the seeds and their cooking water to a boil. Reduce the heat to low and simmer for about 30 minutes, starting the timer after the heat is reduced, until the seeds are soft but still hold their shape.

   Simmer the lotus seeds until soft · 30 minUses Soaked lotus seeds in their 4 cups cooking water

4. 4

   Step 4: Cool the cooked seeds promptly, then drain off the cooking liquid. If preparation pauses, keep the seeds refrigerated while waiting to make the purée.

   Uses Soft cooked lotus seeds and their cooking liquid

5. 5

   Step 5: Purée all the cooled, drained lotus seeds in a food processor until smooth, working in two batches if needed. Combine the purée in a non-stick pan, cast-iron pan or thick-bottomed Dutch oven that helps prevent sticking.

   Uses All cooled, drained cooked lotus seeds, separate from the cooking liquid

   
6. 6

   Step 6: Set the purée over medium-low heat and stir constantly with a rubber spatula for about 30 minutes. Add all the powdered sugar (1⅔ cups) and chosen oil gradually in three alternating batches, starting with sugar and spacing the batches about 5–10 minutes apart. Fully incorporate each addition before adding more. Keep stirring until the paste can hold its shape and feels slightly firm but still soft.

   Uses Complete smooth lotus-seed purée · 1⅔ cups powdered sugar, added in batches · 1¼ cups peanut oil, added in batches

7. 7

   Step 7: Cool the paste promptly, then store it in an airtight container in the refrigerator. It is easier to shape after chilling, and the author permits making it one day ahead. Use the chilled filling in a separate mooncake, steamed-bun or other pastry recipe.

   Uses Finished lotus-seed paste