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#Chinese pie with lotus seed paste how to#

The large amount of peanut oil will give the paste a fragrant and savoury taste.You can find our detailed guide on caramelising sugar here. Do not use high heat when caramelising the sugar as it burns easily.Constantly stir the paste while blending to prevent lumps.Blend the seeds when it is still hot to allow for easy blending.Just simply throw them into the pot of boiling water. Do not wash the lotus seeds before you cook them! They will take a very long time to soften if you do.Buy the lotus seeds with the skin on and with the core removed.Once hardened, transfer to a ziplock bag and store in the fridge until use. Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.I recommend adding the oil in 3 batches and mixing well before adding more. Throw in the lotus seeds and alkaline water and boil for 20 minutes.

#Chinese pie with lotus seed paste how to#

HOW TO MAKE LOTUS PASTE REMOVING THE SKIN

Use peanut oil instead of vegetable oil for that extra depth of flavour! It is worth the extra cost as regular vegetable oil will make the paste taste flat and ordinary.

As for the last type, the lotus seeds are highly processed in order to remove the skin on the seeds.

I do not recommend getting the first one as it is too meddlesome to core the lotus seeds by yourself.

Halved lotus seed with the skin and core removed.Halved lotus seed with the core removed.The secret to making lotus seed paste lies in the type of lotus seeds you choose! There are three types of lotus seeds:.

Check this space for our homemade traditional mooncake recipe coming up very soon!