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Lotus Paste for Mooncakes
Course: Moncakes
Cuisine: Chinese
Author: Shiokman Eddie
  • 300 g peeled lotus seeds
  • 1 cup sugar
  • 200 g vegetable oil
  • 30 g maltose
  1. Pour hot water into a bowl of peeled lotus seeds
  2. Soak the seeds for an hour or so until they expand
  3. Drain out the water and remove the center core from every seed
  4. Boil in a pot for an hour and remove the foam
  5. Drain out the liquid and blend the cooked lotus seeds into a fine puree
  6. Pour 1/4 cup of sugar into a pan with some oil and stir until dissolved
  7. Add in the lotus seed puree over low flame and stir continously until almost dry
  8. Add in the remaining 3/4 cup of sugar and mix thoroughly
  9. Pour in about 1/3 of oil at a time and stir until the paste slowly thickens
  10. Finally add in maltose to the mixture and stir until it is evenly distributed
  11. Stir lotus paste until it thickens and no longer sticks to the sides of the pan
  12. Set it aside to cool down and keep in the fridge until ready to use