homemade lotus paste stuffing

How to Make Homemade Lotus Seed Paste

Homemade lotus seed paste is a versatile ingredient used in mooncakes, pastries, and desserts. Making it from scratch is simple and yields a rich, fragrant filling. Here’s a step-by-step guide.

First, soak dried lotus seeds in water for at least 4 hours, or until soft. Remove the green cores by pinching each seed. Rinse and drain. Cook the seeds in boiling water until tender (about 1–1.5 hours), then drain well.

Blend the cooked seeds into a smooth paste using a food processor or blender. For a smoother texture, push the paste through a fine-mesh sieve.

Next, cook the paste in a non-stick pan over medium-low heat. Add sugar (adjust to taste) and a neutral oil (like vegetable or canola oil), stirring constantly to prevent sticking. Cook until the paste thickens and pulls away from the pan (about 20–30 minutes). For a richer flavor, add a pinch of salt or a few drops of rose water.

Let the paste cool completely before storing. It can be refrigerated for up to a week or frozen for longer use. This homemade version is free from preservatives and far more flavorful than store-bought alternatives. Enjoy it in your favorite treats!