Lotus Seed Paste

🧂 Ingredients

• 7 oz fresh lotus seeds

  (see Notes for dried seeds)
• 2 cups water
• pinch of salt
• 1.6 oz granulated sugar
• 1/4 cup oil

  (either coconut oil or neutral-flavored oil)

Instructions

• 1 Inspect lotus seeds and remove the green germs in the center if there is any
  left.
• 2 Add lotus seeds, water and a pinch of salt to a small pot. Bring it to a boil
  then reduce heat to a simmer. Cook for about 25-30 minutes until the seeds are
  completely soft.
• 3 Drain the seeds and let them cool down for several minutes. Reserve 3-4
  tablespoons of the cooking liquid.
• 4 Add lotus seeds to a food processor and process until smooth. Add just enough
  cooking liquid to make it easier to purée the seeds. Adding too much liquid will
  increase the cooking time in the later step. Add sugar and process for a few
  more seconds.
• 5 Strain the purée (optional) and transfer it to a pan. Place over medium-low heat
  and constantly stir to cook off the excess moisture. After about 4-5 minutes,
  add oil and continue to stir to incorporate the oil and cook off the moisture.
• 6 It may take 25-30 minutes of stirring and cooking the paste. It is ready when it
  can stick to itself and no longer stick to the pan. It should be firm enough to
  stand on its own while still soft to the touch.
• 7 Transfer to a plate to cool completely. Then you can use it right away, or cover
  and refrigerate and use it the next day. You should have about 8.5oz (or 240g)
  of lotus seed paste.

Nutrition Info