COOKING LOTUS PASTE

 

Lotus paste can be prepared 2 to 3 weeks in advance.600g lotus seeds can cook about 1500g-1700g

   lotus paste.A kilogram of lotus seeds is $36.00.I bought this lotus seeds without the skin.My lotus 

   paste is not smooth enough,but is very nice.

COOKING LOTUS PASTE (FOR 13 TO 16 PIECES)

Ingredients;A

600g lotus seeds

some water

1 tbsp alkaline water

Ingredients;B

440g oil

3shallot

4-5 bowls water

5 pandan leaves

560g coarse sugar

2 tbsp oil

2 tbsp coarse sugar

2 tbsp maltose

To wash lotus seed

1.Add some water to wet the lotus seed skin.

2.Add in alkaline water to stir evenly.Cover for 15 minutes and stir for twice.

3.pour boiled water and stir (water must be 2 inchs higer than the surface of lotus seed).cover for another 15 minutes.

4.pour lotus seed into dustpan,use your hands to rubs off the lotus seed .Rinse.

5.Boil lotus seed with some water until lotus splits,about 10 minutes.remove and wash lotus seed skin .Rinse.

Preparation

1.Remove shallot skin then flattedn.Deep fry in 440g oil until it floats up.Discard shallot and leave to cool before use.

2.Boil 4 bowl (big) of water together with pandan leaf and lotus seed in pot,cook until soft.

3.Blend 560g sugar and cooked lotus seed into blender into paste with the water.

To cook lotus paste

1.fry 2tbsp oil and 2 tbsp sugar in wok until bubbles appear and turn brown.(use medium heat and don't burnt).Add in lotus paste and fry over high heat till boiling.Add in 440g oil for a few times,fry over high heat  till boiling and thick.Add in maltose,switch to medium heat and continue frying till non sticky and firm (about 60 minutes).

2.You may test the doneness by dragging a pit with spoon handle to make sure it wil not spill from sides.

3.put the lotus paste into a large container and leave to cool rapidly, so as not to deepen the colour of lotus paste.leave it overnite.