Homemade Lotus Seed Paste (Lian Rong) 自制莲蓉
This Homemade Lotus Seed Paste is unbelievably thick, creamy and luscious. A popular Chinese dessert ingredient, Lotus Seed Paste is the most popular filling for traditional mooncakes and other chinese pastries too. The best part of making homemade lotus seed paste is you can control the amount of oil and sugar used. And certainly a healthier option, with no preservatives and additives too.
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Servings: 8 mooncakes (800g lotus seed paste)
Ingredients
Ingredients to prepare lotus seed:
- 300 grams dried lotus seeds
- ½ tbsp alkaline water
Ingredients to cook lotus seed paste:
- 250 grams sugar
- 200 grams vegetable oil
- 30 grams maltose
First bring water to a boil. Then add alkaline water and dried lotus seeds into the pot. Boil for about 5 minutes.
Then drain off the hot water. Next, remove the skin of lotus seeds by rubbing under running water. Next, remove the bitter tips and stems inside the softened lotus seeds.
Once you are done, put them in a pot and cover with enough water. Bring it to a boil and then turn heat to low. Allow to simmer for about 1 hour. Cover and cook until the water turns milky and the lotus seeds become tender.
Then, transfer the tender lotus seeds together with some of the water to a mixer. Puree until the lotus seeds become very velvety and smooth. And we're ready to cook the lotus paste.
Start by cooking caramel. Heat up a non-stick pan glazed with 2 tbsp vegetable oil (from the 1 cup of oil). Then, on low heat add in ¼ cup of the sugar and cook till sugar dissolves and turns golden in colour.
Next, add in the lotus seed puree and remaining sugar. Using a heat resistant spatula, stir till the paste becomes almost dry and the water has evaporated.
Add in ⅓ of the remaining vegetable oil and keep stir frying over the heat till combined before adding another ⅓ of oil. Repeat until all the oil has been added. Stir constantly till the paste becomes thick.
Then, add in maltose and stir non-stop till the paste starts to leave the side of the pan and eventually come together in one large dough piece. And we're done! Transfer and spread the paste on a plate or casserole and let it cool before use.
This lotus paste can be made one day in advance. Roll into round balls to make filling for the mooncakes. So Enjoy!
Instructions
Preparing Lotus Seed Paste:
Cooking Lotus Seed Paste:
Enjoy!
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Recipe Video
Notes
- This recipe yields about 800g of homemade lotus seed paste.
- If traces of oil starts to surface on the lotus seed paste, it means the paste is overcooked and is too dry. If the paste is too dry, place back onto the wok, add some boiling water and continue to cook again over low heat.
- If the cooked lotus seed paste is too soft, it means the paste is undercooked. If the paste is too soft, spread it out in a shallow baking pan and dry it out in the oven, preheated to 150 degree celcius for 10 to 15 minutes. Remember to stir it occasionally while it is baking in the oven.
- When lotus seed paste is cooled, it will become firm to the touch.
- Unused lotus seed paste can be cling wrapped and stored in the refrigerator. When need to use, take out the lotus seed paste and put on the table and knead till smooth before dividing and rolling into desired small balls.
- Cool the lotus seed paste completely before storing in the refrigerator in airtight container. This lotus seed paste is best made one day in advanced, as it is easier to work with after it has been chilled.
NUTRITION
Serving: 100g · Calories: 471kcal · Carbohydrates: 58g · Protein: 6g · Fat: 26g · Saturated Fat: 20g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 5mg · Potassium: 514mg · Sugar: 33g · Vitamin A: 19IU · Calcium: 64mg · Iron: 1mg