WHERE TO BUY LOTUS SEED 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:

• Soak the coreless lotus seeds in clean water for 1 hour,
• Divide all into two, remove the remaining lotus core and the black skin on both ends,
• Add the lotus seeds to the inner pot of the electric pressure cooker, add water to cover the lotus seeds, add rock sugar,
• Start the electric pressure cooker and press for 20 minutes, until the lotus seeds become soft and rotten.
• Beat the lotus seeds into a paste with a food processor,
• Pour into the bread bucket of the bread machine, add corn oil,
• Install the bread bucket into the bread machine,
• Select the jam function in the menu, start the bread machine,
• When the procedure is over, the lotus seed filling has been fried to dryness, put it in a fresh-keeping box after it has cooled down, and sealed and frozen for storage.