This is a great filling for steamed or baked Chinese buns. It’s rich, smooth, nutty and barely sweet. I used it in my gluten-free mooncakes.
This recipe does not use lard, lye water or rose water. It’s simple: lotus seeds, sugar, water and olive oil (believe it or not). There is definitely a difference in taste, but I do like the flavor of olive oil so it doesn’t perturb me. I’d also rather use olive oil than some dodgy vegetable oil. Most traditionalists would be horrified with this recipe, but it is my recipe.
The paste can be stored in the refrigerator for 2-3 weeks or in the freezer for about 2-3 months.
LOTUS SEED PASTE
makes ~ 650 g (~1 1/2 lb)
adapted from Christine’s Recipes: lotus seed puree
- 340 g (12 oz) dried, skinned, lotus seeds, soaked overnight
- 175 g (3/4 c and 2 tablespoons) raw cane (turbinado) sugar
- 180 ml (3/4 c) olive oil
1. Split each seed in half and remove the germ/core if any.
2. Place lotus seeds into a large pot, cover with water and bring to the boil. Reduce the heat to simmer and cook until tender.
3. Drain seeds and blitz in a food processor until smooth. Pass through a sieve directly into a large non-stick frying pan.
4. Add the sugar. Cook sugar and seeds together over medium heat until the sugar dissolves.
5. Add 1/3 oil at a time to the pan, stirring it is well incorporated before adding more oil.
6. Stir paste until thickened. Remove from heat and let cool completely.