Pure White Lotus Seed

Overview

Homemade white lotus paste, fragrant and slightly sweet, delicious. Because the sugar content is relatively low, the mooncakes should be stored in the refrigerator after reheating and should be eaten within a week. This amount makes the finished product 1550 grams. Of course, it also depends on the quality of the lotus seeds.

Tags

• dessert
• core-removed dried lotus seeds
• corn oil
• maltose
• white sugar
• water

Ingredients

Steps

1. 1 Wash the cored white lotus seeds and soak them in water for 2-3 hours.

   

2. 2 Open the lotus seeds and pick out the lotus seed cores that have slipped through the net. (This step must be done carefully. The lotus seed core is bitter and will affect the taste.)

   

3. 3 Put the prepared lotus seeds into the electric pressure cooker and pour in water, the amount of water is 1 finger higher than the lotus seeds.

   

4. 4 Press the bean/tendon button to start cooking. After natural exhaust, you can open the lid.

   

5. 5 Use a handblender to blend the lotus seeds until there are no lumps.

   

6. 6 Pour into a non-stick pan, add sugar, maltose and 1/3 of the oil. You can stir-fry over medium-high heat at the beginning, stirring constantly to prevent the pot from burning.

   

7. 7 Fry until the first oil is completely absorbed and the lotus seed paste is slightly thicker and lines can be seen, then pour in 1/3 of the corn oil and continue frying until the oil is completely absorbed.

   

8. 8 Continue to stir-fry until thickened, add remaining oil and stir-fry. (The oil needs to be put in three times, and can only be put in again after it is completely absorbed each time.)

   

9. 9 Fry until it still sticks to the spatula, which is enough to make steamed buns. To make mooncakes, you need to fry more. .

   

10. 10 Stir-fry until the filling holds together and becomes non-stick pan and non-stick spatula.

    

11. 11 Cover with plastic wrap and let cool before use. Very delicate.