Following is my batch for the mooncakes of this year. If you plan to use it for mooncakes, remember to fry the paste until very dry. If you plan to use it later, remember to cover with plastic wrapper to prevent drying out. Continue stir until the water is almost evaporated and the mixture can form a sticky paste texture. Each time after adding the oil, stir the paste until all oil is well absorbed. Transfer the mixture to a non-stick pan add vegetable oil in three batches.Transfer to a blender, and add around ⅓ cup of water if it is too dry.Or place in the high-pressure cooker and cook a rice procedure.
Transfer the soaked lotus seeds to a stewing pot, add water to cover, and stew for around 1 hour until really soft. Pre-soak the dried lotus seeds for 6-8 hours and remove the cores if there are any. 2 tablespoons of maltose, can be replaced by sugar. Pastries: Lotus seed paste can be used as a filling for a variety of pastries, including turnovers, puff pastries, sweet rolls and even wife's cake. The paste can be steamed inside the bun or baked into the dough for a sweet and flavorful filling. Sweet buns: Lotus seed paste can be used as a filling for sweet buns, such as the popular Chinese snack, baozi. Mooncakes are typically made with a sweet lotus seed paste filling that is encased in a thin pastry crust. Mooncakes: Lotus seed paste is the traditional filling for mooncakes, a pastry that is often eaten during the Mid-Autumn Festival. Here are a few ways to use lotus seed paste In most cases, we are making louts seed paste for mooncakes. There is lots of stir-frying work during the process. Recently, my arm is facing big challenges as I made lots of fillings including red bean paste, mung bean paste, black sesame paste, and this lotus seed paste for the coming mid-autumn day (also known as Chinese Mooncake Day ). There are two colour stages of edible lotus seeds/nuts - white and brown - both are de-shelled and de-membraned with bitter tasting piths removed before. Usually these have a deeper taste.Lotus seed paste is a popular ingredient in many Chinese and East Asian desserts, especially during the Mid-Autumn Festival. Potassium Carbonate & Sodium Bi-Carbonate Solution (Lye Water) - 16.9fl oz (Pack of 1) 1080 (0.53/Fl Oz) +. There are different variations with some darker, close to black in color. ĭue to the higher price of lotus seeds, commercially prepared lotus pastes may also contain white kidney bean paste as a filler. Another common use of lotus paste is as a filling for lotus seed buns, a dim sum item. I LOVE Chinese buns, and I love red bean paste, it is very easy to make I bet the lotus paste one would be too (cook and mash seeds, add sugar and cook to paste). Lotus paste is used in Chinese cuisine as a filling for mooncake, baozi, and other sweet pastries. I have also found a recipe for the lotus seed filling where you make the paste out of lotus seeds. Some cooks choose to treat the dried lotus seeds with a lye solution before initially stewing them in order to shorten their cooking time. 
This produces a lotus paste that is tan coloured with a satiny sheen, which is rich, sweet, and silky with a slight fragrance of caramel. The lotus paste used by most Chinese cooks requires further preparation by dry cooking the sweetened paste over heat with caramelized sugar and vegetable oil. This produces a fine crumbly paste, which is then mixed with sugar or other sweeteners and often oil to produce a smooth, sweet paste. The paste is then watered down to a thin slurry and passed through a sieve and into cheesecloth, with which it is squeezed dry. First, the dried seeds are stewed in water until soft and then mashed into a fine paste. The process for making the paste is similar to that used to make smooth red bean paste.
It is traditionally considered a luxurious ingredient. Lotus seed paste is a Chinese dessert ingredient made from dried lotus seeds. Mooncake with salted duck egg yolks and lotus seed paste filling.
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