LOTUS BEAN PASTE RECIPES

Steps:

• Pre-soak the dried lotus seeds for 6-8 hours and remove the cores if there is any.
• Transfer the soaked lotus seeds to a stewing pot, add water to cover and stew for around 1 to 2 hours until soft. Or place in high pressure cooker and cook a rice procedure.
• Transfer to blender and blend with 1/3 cup of water until really smooth. (Do not add too much water in this step, otherwise you will need quite long stir frying time in next step.)
• Transfer the mixture to a non-sticky pan; add vegetable oil by three batches. Each time after adding the oil, stir the paste until all oil is well absorbed.
• Stir in salt, sugar and maltose. Continue stir until the water is almost evaporated and the mixture can form a sticky paste texture.
• Transfer out and cool down. If you plan to use it later, remember to cover with plastic wrapper to prevent drying out.

Steps:

• Wash the lotus seeds, after steaming them, smooth them with a knife and mix them into a muddy shape
• Mix the lotus seed paste and flour with a little salt to mix evenly, flatten into a rectangular shape on the plastic wrap
• Roll the red bean paste into a round strip and place it on one end of the lotus seed paste rectangle.
• Then roll it into a roll and put it in the refrigerator. When eating, change the knife to the plate.