The paste is done when it can form easily like the image above. It might take up to 45 minutes in case you make a large batch of lotus seed paste. Stir in 20-30 minutes until you can combine the mixture into one solid but still soft paste. Turn on low heat and stir the mixture evenly for the water to evaporate slowly. Use a spatula to mash lotus seeds with sugar, oil and water. Instructions Method 1: Cook the paste on stove Then, turn on the blender again in 2-3 minutes or until you’re satisfied with the outcome. After 1-2 minutes, stop the blender, open the lid, and stir the paste a bit for the second round of blending. Turn on the blender and let it do its job. Shake the blending cup for a while for the ingredients to be mixed well, so it’s easier to blend. If you use boiled lotus seeds, don’t need to add more water if you use steamed seeds, add 1 tbsp of water. Per 100g of cooked lotus seeds, I often mix with 2 tbsp of sugar (I always reduce the amount of sugar intake, so you can add more), and 1 tsp of oil. Add cooked lotus seeds, sugar, and vegetable oil in the blending cup. To blend the paste, you need a blender with a sharp blade. To use it as a filling, divide the paste into smaller portions and roll into balls. You should cover it with plastic wrap when not in use. ![]() Finally, add a bit of water but not too much, 2-3 tbsp for 100g of seeds. Instruction Method 1: Cook the paste on stove Therefore, depend on your time span and your requirement of the result, you can either cook on stove or blend the seeds. There were many pieces of lotus seeds left in the paste, although I saved lots of time. However, when I blended lotus seeds to make paste, the texture was not so smooth. Less than 5 minutes, you’ll have your lotus seed paste to use in mooncake or bun. Blending cooked lotus seeds: It’s very fast.You will have to spend at least 20 minutes and up to 45 minutes to make lotus seed paste on stove, depend on the amount of paste. However, cooking slowly takes way more time than blending. It’s because we make the paste slowly on low heat and easily adjust the amount of water in the paste, as well as detect any lump left to deal with. Cooking the paste on stove: Cooking on stove always deliver the best texture for every type of paste.Therefore, I made a comparison between these two methods for you to select the best one in you opinion. ![]() I tried both methods on the same lotus seed paste recipe and concluded some advantages and disadvantages of each. Otherwise, you can also replace with brown sugar/ caramelized sugar to bring brown color to the paste, similar to traditional version. You can use granulated sugar, it’s always ready in every kitchen. Coconut oil can add a pleasant aroma of coconut into the paste as well.įinally, you’ll need sugar to add the sweetness to the paste. You can use regular cooking oil (sunflower seeds, canola, or peanut oil) or coconut oil. In almost all types of pastes, we usually add a bit oil (about 1-2 tsp) to make the paste smoother and stickier. ![]() Cooking in pressure cooker is quickest, then boiling in regular pot, and finally steaming. For lotus seeds paste you’ll need to overcook the lotus seeds a bit to facilitate blending or simmering on stove, so these three methods don’t have any difference in driving the result, except timing. To cook lotus seeds, please refer another post, “ how to cook dried lotus seeds” to select the most appropriate methods for you between boiling in regular pot, boiling in pressure cooker/instant pot, or steaming. The recipe for lotus seed paste includes only 3 ingredients: cooked lotus seeds, vegetable oil and sugar or caramelized sugar.
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