Lotus Seed Paste
also called lotus paste · lian rong · lin yung · sweet lotus seed paste · mooncake filling
- Bakery
- Dim Sum Counter
- serves 16
- recipe says 6 hr 30 min
- Custards & Puddings
Three ways to read this recipe
The table
| 2 cups(300 g)dried split lotus seeds | soak 4 hr, pull the germs | simmer 60 min | blend smooth | fry down with the sugar 30 min | cool 1 hr |
| 6 cups(1.4 L)water for the soak | |||||
| 8 cups(1.9 L)water for the simmer | |||||
| 1 1/4 cups(250 g)rock sugar | |||||
| 2 Tbs(40 g)maltose syrup | |||||
| 1/4 tspfine sea salt | |||||
| 1/3 cup(80 mL)peanut oil | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
1soak 4 hr, pull the germs
2simmer 60 min
goes in with what step 1 made
4fry down with the sugar 30 min
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 6 hr 30 min1 of 5 steps gives no time
- Needs you
- about 30 min
- If you get it wrong
- Narrow — the germs come out of every seed or the paste is bitter through, and no amount of sugar sweetens past it
soak 4 hr, pull the germs
4 hrwalk awayfrom the start
simmer 60 min
1 hrwalk away4 hr in
blend smooth
not timed5 hr in
fry down with the sugar 30 min
30 minneeds you5 hr in
cool 1 hr
1 hrwalk away5 hr 30 min in
- needs you
- you can walk away
- never timed
You'll need wok
Goes with
See how it is written
>> title: Lotus Seed Paste
>> category: Custards & Puddings
>> tags: lotus, sweet, filling, mooncake, stovetop, make-ahead
>> counters: Bakery, Dim Sum Counter
>> aka: lotus paste, lian rong, lin yung, sweet lotus seed paste, mooncake filling
>> servings: 16
>> time: 6 hr 30 min
>> slack: narrow — the germs come out of every seed or the paste is bitter through, and no amount of sugar sweetens past it
>> step: soak 4 hr, pull the germs
Soak @dried split lotus seeds{2%cup}(300 g) in @water for the soak{6%cup}(1.4 L) ~soak{4%hr}, then open each seed and flick out the green germ down its middle.
>> step: simmer 60 min
Drain @&(~1)seeds{}, cover them with @water for the simmer{8%cup}(1.9 L) and ~simmer{60%min} until a seed collapses under the back of a spoon with no resistance at all.
>> step: blend smooth
Blend @&(~1)soft seeds{} with a ladle of their own cooking water until there is no grain left in it.
>> step: fry down with the sugar 30 min
Fry @&(~1)purée{} in a #wok{} with @rock sugar{1 1/4%cup}(250 g), @maltose syrup{2%Tbs}(40 g) and @fine sea salt{1/4%tsp}, working in @peanut oil{1/3%cup}(80 mL) a spoonful at a time and waiting for each to be taken up, ~fry{30%min} until the paste pulls away from the wok in one mass.
>> step: cool 1 hr
Cool @&(~1)paste{} ~cool{1%hr}.