lotus paste mooncakes

How to Make Lotus Seed Paste Mooncakes: A Comprehensive Guide

Lotus seed paste, the heart of traditional Chinese mooncakes, is prized for its delicate sweetness and smooth texture. Making it from scratch is rewarding—here’s a detailed guide.

Ingredients: 200g dried lotus seeds, 150g sugar, 100g vegetable oil (or lard for authenticity), 1 tbsp maltose, a pinch of salt.

Steps:

1. Soak & Devein: Soak lotus seeds in water for 4–6 hours until soft. Remove the bitter green core with a toothpick.

2. Cook & Blend: Steam or boil seeds until tender (30–40 mins). Drain, then blend into a fine paste. For extra smoothness, push through a sieve.

3. Stir-Fry: Heat oil in a wok over low fire. Add paste, sugar, and salt. Stir constantly for 20–30 mins until the mixture thickens and pulls away from the wok.

4. Add Sweetness: Mix in maltose, stir for 5 more mins. Cool completely—the paste should be firm but pliable.

Tips: For richer flavor, replace 30% of lotus seeds with cooked peeled mung beans. Adjust sugar to taste. Store in an airtight container; it keeps for weeks.

Wrap this paste in flaky pastry or snow skin, then enjoy homemade mooncakes that capture the essence of Mid-Autumn Festival!