Challenging homemade lotus seeds paste after 2 years. My last attempt failed miserably - the paste was not smooth at all. The blending really needs to be done longer, which was what I did this time round. The end result is: the paste is certainly not as smooth as store-bought ones, it still looks a bit dry, but tastes ok. I wonder if it's because I fried it longer than it is required? Not sure how I can make it smoother - perhaps add more oil? Or should I add maltose? Until I gather enough courage and energy to do this again, these questions remain unanswered :p If you have the answers, please do let me know :)
Big Thank You to Table for 2, Christine, and Siukitchen for sharing their recipes:
Table for 2..... or more's Homemade Caramel Lotus Paste recipe
Christine's recipes' Lotus Seed Puree recipe
Siukitchen's video how on to fry lotus seeds paste
The ingredients I used:
- 200g dried lotus seeds (without skin)
- 100g demerera sugar
- 100g grapeseed oil (you may need more oil as my paste was not very smooth)
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| After soaking the lotus seeds overnight, boil them for an hour with water barely covering the seeds. |
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| Puree the lotus seeds in chopper until smooth. |
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| Lotus seeds puree ready to be fried. |
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| After frying with oil and sugar for about 20 mins. |
Updated on 6 September 2015:
Ingredients for the snowskin:
- 38g kou fen
- 40g icing sugar
- 4g grapeseed oil
- 60ml water
For matcha flavor, add:
- 1/2tsp matcha powder (matcha taste is quite light, you may want to add more)
Method:
1. Put kou fen and icing sugar in a mixing bowl. Mix together with a spatula.
2. In a separate mixing bowl or measuring cup, add water and oil.
3. Add liquid ingredients to dry, quickly mix together in ONE direction. You need to work quickly to ensure a smooth snowskin. Else, it will become a lumpy mess :p
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