![]() ![]() If you would like to keep it for longer, you can store it in the freezer for up to a year.Wait for the lotus seed paste to cool completely before transferring to a ziplock bag and placing it in the fridge. Lotus Paste: 2/3 cup (60 grams) dried skinless lotus seeds (available at Chinese markets and online see Cook’s Note) 1/2 cup warm water.Do not use high heat when caramelising the sugar as it burns easily. ![]() You have to cook the paste long enough till it does not stick to the wok.To prevent the lotus paste from getting burnt, use the spatula to constantly stir it.Make sure the lotus paste thickens as much as possible while frying before adding the next ingredient.The large amount of peanut oil will give the paste a fragrant and savoury taste.You can find our detailed guide on caramelising sugar here. Constantly stir the paste while blending to prevent lumps.Blend the seeds when it is still hot to allow for easy blending. The bun is only available in the morning and afternoon sessions.Stir in the remaining sugar and mix until dissolved. Reduce heat to medium, add the lotus seed paste and mix well. Add 2 tablespoons of sugar and stir until the mixture caramelizes, about 2-3 minutes. Just simply throw them into the pot of boiling water. Heat 2 1/2 tablespoons of oil in a non-stick pan over high heat. Do not wash the lotus seeds before you cook them! They will take a very long time to soften if you do.Buy the lotus seeds with the skin on and with the core removed.Once hardened, transfer to a ziplock bag and store in the fridge until use. Add in the maltose and continually stir until the paste takes on a glossy appearance and does not stick to the wok.I recommend adding the oil in 3 batches and mixing well before adding more. Throw in the lotus seeds and alkaline water and boil for 20 minutes. HOW TO MAKE LOTUS PASTE REMOVING THE SKIN ![]()
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