Homemade Lotus Paste
Lotus seed paste is commonly used in Chinese and Japanese dessert.
Lotus
paste makes a good filling for steamed buns, pancakes and mooncakes.

What is Lotus Seed Paste
I am not saying it is, but some other bean paste may be used as filler to make up the bulk of the store bought "lotus" paste

What Does Lotus Paste Taste like?
Lotus paste on its own has no distinct taste, apart from the creaminess of the
processed, cooked seeds. That is why caramelised sugar is added to make it
sweet and bring out its richness.
How To Make Lotus Paste?
List of ingredients, method and a quick video are at the end of this post. Anyhow, these series of photos will give you a quick insight on How to make lotus paste.
1. Raw Lotus seeds

2. Wash and soak

3. Remove the green core (note: this will make lotus paste has bitter after taste)

4. Boil till soft

5. Processed to a smooth paste

6. Transfer to heavy based pan. The next few photos will show how to cook lotus paste till you are able to 'ball' it
Add oil to a heavy based pan






7. Lotus paste is ready when you are able to roll into a ball (Be extra careful, the paste is very hot!)
Note that I used honey instead of the traditional Maltose in my lotus paste.
How to Store Lotus paste?
You can refrigerate once you are done baking moon cake, otherwise the oil in
the paste will harden and difficult to roll into a ball.
Keep refrigerated for about a week. Keep in an airtight container and freeze for about 3 months.

Other uses for Lotus Paste
You may want to try these Malaysian delights

Video on How to make Lotus paste
Homemade
Ingredients:
- 200g lotus seeds
- 150g sugar (note: add 50g sugar for extra sweet)
- 150g oil
- 25g honey
- 10g corn starch
- **about 1/2 cup water to blend lotus seeds.
Instructions:
- Wash and soak lotus seeds
- Take out the germs (the green bit in the centre, as per video)
- Transfer lotus seeds in a pot and cover with enough water.
- Boil till soft.
- Leave it to cool
- Transfer to food processor and blend to a paste.
- Heat about half of the cooking oil in a heavy based pan.
- Add sugar and cook the sugar till gold in colour.
- Add blended lotus paste.
- Stir to mix well.
- Keep stirring to avoid the paste getting burnt.
- Add remaining oil in 2 batches and stir to mix well.
- Add honey and corn starch.
- Stir until the paste can be rolled into a ball. (** Caution: THIS IS HOT!!)
- Transfer to a bowl and cover with cling film.
- Lotus paste can be used as filling for steamed buns, mooncake and other asian dessert.
Calories
2.97Fat (grams)
0.20Sat. Fat (grams)
0.01Carbs (grams)
0.29Fiber (grams)
0.00Net carbs
0.29Sugar (grams)
0.23Protein (grams)
0.01Sodium (milligrams)
0.01Cholesterol (grams)
0.00
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