White lotus paste filling

Overview

When it comes to making mooncakes, in addition to five kernels and bean paste, lotus seed paste is also a must-have flavor. The lotus paste filling is divided into red lotus paste and white lotus paste. Although I made both kinds of fillings, the methods are similar, so I will only post the specific method of white lotus paste. The lotus paste made using this method has a very delicate texture. Due to the addition of butter, the milky flavor is also very strong. It is great as a mooncake filling. Make your own decision without adulteration. It is said that almost everything sold is adulterated, but the amount of adulteration varies. If you want to eat pure lotus seed mooncakes, make the filling yourself!

Tags

• staple food
• home cooking
• butter
• cake powder
• white sugar
• lotus seeds

Ingredients

Steps

1. 1 Choose lotus seeds with the cores removed so you don’t have to remove the cores. Soak the lotus seeds in water about 3 hours in advance, so that they can be boiled easily

   

2. 2 Boil the lotus seeds in water in a pot, or steam them with a little butter, which will make them softer. I cooked the lotus seeds on the bottom and steamed the rice on top, so I used the boiling method. After boiling the lotus seeds for 30 minutes, they are very soft.

   

3. 3 Take it out and put it into a food processor,

   

4. 4 If the food processor cannot stir, you can add a little bit of lotus seed soup and use ultra-fine grinding to stir into a paste. If there is no ultra-fine grinding function, you can use the stirring function to stir 2-3 sides, which can make the lotus seed paste more delicate.

   

5. 5 Pour the lotus seed paste into the pot and add sugar. It’s best to use a non-stick pan for frying, as you won’t be able to fry the pan, which saves effort

   

6. 6 Fry until the lotus seed filling becomes thick and forms a ball. Add the butter in two batches. Fry each time until the butter is completely absorbed and then add the next batch

   

7. 7 After the butter is completely absorbed, add the cake flour. Cake flour is ground from cooked glutinous rice. If it is not available, stir-fry glutinous rice flour instead.

   

8. 8 Just stir fry evenly.