Lotus Paste 蓮蓉
Makes approx. 350g lotus paste
250g frozen skinless lotus seeds
150g white granulated sugar
1/4 teaspoon salt
75ml peanut, corn or canola oil
20g wheat starch (wheaten cornflour)
Optional - Add 1/4 teaspoon pandan paste to the lotus paste towards
the end of cooking and mix in well.
1. Pour boiling hot water into the frozen lotus seeds to thaw, then
2. Use a small skewer to poke out the inner green shoot in each of
the lotus seed. The green shoot will make the paste taste bitter if
3. Put prepared lotus seeds into a saucepan and add water to
generously cover the seeds. Bring to a boil and cook until the seeds
are soft. Drain.
4. Mash the lotus seeds, or blend into paste. Push the mashed lotus
seeds through a sieve to remove any hard bits.
5. Put the sieved lotus paste into a wok or pot, add salt and half
of the sugar. Cook over medium low heat until the sugar dissolves,
stirring or whisk continuously. Add the remaining sugar and stir
until sugar dissolves. Slowly drizzle in the oil, stirring
continuously and cook to mix the oil in. Make sure oil is thoroughly
absorbed into the paste before adding more oil. When all the oil is
added, continue to cook until the paste is thick. Sift in the starch
and thoroughly mix in well. The paste should be very thick at this
stage and able to stand in peaks. Remove from heat to a heatproof
container to cool.
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