Making Smooth Lotus Seed Paste
This paste is the backbone of many traditional pastries. Achieving a refined, silky texture requires patience during the slow-cooking process to ensure the sugars and oils emulsify into a stable, sliceable filling.
Mind the bitterness inside
Inspect every dried lotus seed before soaking to remove the small green germ at the center, as it will make your finished paste unpleasantly bitter.
- Heavy-bottomed non-stick pan
- High-speed blender or food processor
- Fine-mesh sieve
- Spatula
What goes in.
- 200gdried lotus seeds
- 100ggranulated sugar
- 80mlneutral oil, such as grapeseed or vegetable
- 30gmaltose
Cooking the oil into the paste
Do not add all the oil at once; add it in three stages, allowing the paste to fully absorb and hold the fat before adding the next portion to prevent separation.
The method.
Soak the seeds
Place cleaned lotus seeds in a bowl and cover with water. Let them sit for at least 2 hours until they have plumped up.
Simmer
Drain the soaking water and add fresh water to cover the seeds by an inch. Simmer on low heat for 60 to 90 minutes until a seed can be crushed easily between your thumb and forefinger.
Blend
Drain the excess water. Process the warm seeds in a blender with a splash of water until completely smooth. Press this puree through a fine-mesh sieve into your pan to remove any fibrous bits.
Reduce
Place the pan over low heat. Add the sugar and maltose, stirring constantly. The mixture will turn liquid; continue stirring as it thickens.
Incorporate oil
Add the oil in three increments. Stir steadily until each addition is fully incorporated and the sheen returns to the paste. Continue cooking until the paste is firm enough to hold its shape when scooped.
Other turns to take.
Salted Egg Yolk Version
Wrap the finished paste around a pre-baked, oil-rubbed salted egg yolk to create the traditional contrast of textures and flavors.
Osmanthus Infusion
Stir in a tablespoon of dried osmanthus flowers during the final stages of cooking for a floral aroma.
When it doesn't go to plan.
Use a non-stick pan to prevent the high-sugar content from scorching on the bottom.
If the paste is too thin after cooling, return it to the pan and cook for another ten minutes on the lowest heat.
Store the paste in the refrigerator for up to a week, or wrap tightly and freeze for up to three months.
The ones that keep coming up.
Why did my paste turn out grainy?
The seeds were not cooked long enough or were not processed through a fine-mesh sieve after blending.
Can I replace the maltose?
Maltose provides the necessary thickness and a subtle, less cloying sweetness. You can use honey, though the texture will be slightly softer.