AuthorElaine TanCategoryDesserts, Sauces,Dips,PasteDifficultyIntermediate(A) Prepare for Lotus Seeds
- Rinse the lotus seeds, then cover them with 1 inch (2.5 cm) of water. Soak overnight (or at least 4 to 8 hours). The longer the time, the easier to boil.
- Drain the soaked lotus seeds through the simmering basket.
- Remove the skin of lotus seeds by rubbing under running water. Next, remove the bitter tips and stems inside the softened lotus seeds.
(B)
- Place the lotus seeds in the mixing jar.
- Add 300 ml of water and boil it.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Drain the cooked lotus seeds through the simmering basket, transfer back the lotus seeds in the mixing jar.
- Add the sugar in the mixing jar and blend until smooth.
Setting: Timer: 20 Seconds / Speed: 10
- Add 100g oil in the mixing jar and sautés until all the oil absorbed by the lotus seeds paste and thicken.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 100°C / Heat Power: < 5
Notes: Remove the measuring cup
- Add remaining 50 g oil in the mixing jar and continue sautes.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C / Heat Power: < 5
Notes: Remove the measuring cup
- Add maltose and wheat starch to mix.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 90°C / Heat Power: < 5
- Let it cool completely.
Total weight : Approx. 400 g lotus seeds paste
Attention!! Maximum 300g portion of raw lotus seeds each time.
400 servings
Gram
- Amount per serving
- Calories446
- % Daily Value *
- Total Fat 25.7g33%
- Saturated Fat 4.3g22%
- Cholesterol 0mg
- Sodium 5mg1%
- Total Carbohydrate 52g19%
- Dietary Fiber 0g
- Total Sugars 30.5g
- Protein 5.2g
- Calcium 4mg1%
- Iron 7mg39%
- Potassium 461mg10%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
(A) Prepare for Lotus Seeds
- Rinse the lotus seeds, then cover them with 1 inch (2.5 cm) of water. Soak overnight (or at least 4 to 8 hours). The longer the time, the easier to boil.
- Drain the soaked lotus seeds through the simmering basket.
- Remove the skin of lotus seeds by rubbing under running water. Next, remove the bitter tips and stems inside the softened lotus seeds.
(B)
- Place the lotus seeds in the mixing jar.
- Add 300 ml of water and boil it.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Drain the cooked lotus seeds through the simmering basket, transfer back the lotus seeds in the mixing jar.
- Add the sugar in the mixing jar and blend until smooth.
Setting: Timer: 20 Seconds / Speed: 10
- Add 100g oil in the mixing jar and sautés until all the oil absorbed by the lotus seeds paste and thicken.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 100°C / Heat Power: < 5
Notes: Remove the measuring cup
- Add remaining 50 g oil in the mixing jar and continue sautes.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C / Heat Power: < 5
Notes: Remove the measuring cup
- Add maltose and wheat starch to mix.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 90°C / Heat Power: < 5
- Let it cool completely.
Total weight : Approx. 400 g lotus seeds paste
Attention!! Maximum 300g portion of raw lotus seeds each time.
Doubled the recipe….but the mix won’t mix properly….I had to remove half to do it 2 times…..admin, perhaps a tweak on the remarks portion? Recommended to do batch by batch aka 200gm lotus seed recipe