Soak time: 9 hours
Boiling time: 1–2 hours
Blending time: 20 mins (depends on blender)
Cooking time: 45 mins
Total time: Approximately 12 hours and 5 mins
Servings: 775g
Ingredients:
180g Dried white lotus seeds (pitted — much cheaper at an Asian market)
150g Granulated sugar
165g Vegetable oil
1.5 tbsp Glutinous rice flour + 3 tbsp water
Before you start:
General: It is often mentioned that homemade lotus seed paste can be healthier because we can control the ingredients. However, from experience, you can cut down on sugar, but the oil is essential in a paste that will not dry out and crack. When you roll out a piece of your finished paste into a ball, it should be shiny and coated with oil (see image below). That is the key to a smooth and moist paste after baking. Yes, it is very unhealthy, but oh so yummy!
Glutinous rice flour: there are recipes that call for maltose, which gives the paste a cohesive texture, and less like mashed potato. I tested my recipe with glutinous rice flour, and it yielded the same results.
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Step 1: Soak lotus seeds
Soak lotus seeds in fresh water for at least 9 hours. I just soak it overnight.
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Step 2: Cook lotus seeds
Cook lotus seeds in fresh water for 1–2 hours until it is easily mashable by a fork.
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Step 3: Blend lotus seeds
If you do not have a heat-resistant blender, let the lotus seeds cool to an ideal temperature, but do not let it get cold, it will be harder to blend. Mix glutinous rice flour with water and add to the blender. Add lotus seeds and, if needed, additional water (just enough). Blend until it is very smooth. This step is crucial in order to achieve a smooth lotus seed paste.
Tip: If your blender does not require it, it is best to add as little water as possible. This will shorten Step 4.
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Step 4: Fry blended lotus seeds
As mentioned in Step 3, duration of this process depends on how much water you added during the blending process.
In a non-stick pan, caramelize 3/4 of the sugar until it becomes golden brown (this will give your paste a darker brown color). Fold in the blended lotus seeds, add the rest of the sugar, and add oil in 4 batches. Each time, folding the paste until it absorbs all the oil before adding the next batch of oil. Repeating until all the oil is absorbed, and you have a clean pan. The paste should be stiff and hold its shape.
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Step 5: Cool and store
Transfer over to a plate or shallow glass container and spread it out (about 1 inch thick) to cool completely. Cover with kitchen towel, or a lid but be sure to line underneath the lid with paper towel to ensure condensation does not drop onto the paste. Once cooled, tightly cover and seal with plastic wrap, pressing down to prevent condensation, if any. Refrigerate and use within one week.