Lotus seed paste is a luxurious sweet filling that is used in many Chinese desserts such as mooncakes, dumplings and steamed buns. This recipe serves an estimated 440g of filling. Each serving is about 75 kcal.
Soak the seeds in water and refrigerate them for 3-4 hours. After taking them out, remove the green core of the beans with a butter knife.
Cook the seeds on the stove until tender, then drain off the cooking liquid. Blend the beans till smooth with a blender. Sieve the lotus seed paste when done.
In a pan, heat up sugar with oil until the sugar turns golden brown. Add the seed mixture to the sugar, cook, and stir. Add more oil slowly.
Slowly add in the maltose, let it dissolve into the mixture. Add more oil if needed. When the paste comes apart from the pan in a piece, your paste is ready.
First, if you have bought unpeeled lotus beans, you can make them even easier to peel by boiling them with alkaline water. Then, leave the pot overnight in a fridge. This method works even with peeled beans if you want to remove the green core easily.
Second, a stainless steel pan is the easiest to cook the lotus seed paste, and it is also easy to wash.
In step 2, poke the beans with a fork to check if they are tender. If the fork goes through, they are ready. The water should also be milky.
Lastly, grease the spoon with some oil before scooping the maltose, to make it less sticky.