![]() Btw, notice the green stems? You need to remove them later.Īfter boiling and discarding the water, you can see that there are still some skins on the lotus seeds. As you can see some of the skin has came off. The use of alkaline water is to soften the lotus seed skin so that it can be removed easily. Once alkaline water is added, the water will turn brown (must be the color from the lotus seed skin). Clockwise from top left: alkaline water, sugar, groundnut oil and maltose.įirst thing first, we need to get rid of the lotus seeds’ skin. This is because all the flavour has not escaped yet and so will make the paste more flavorful. When making lotus seed paste, make sure to buy lotus seeds with skin on them. Some baking supplies shop were selling them at RM12+. We bought these at a TCM shop (traditional Chinese medicine) and cost RM15.00. Plus I will show you how to make pandan flavoured lotus seed paste as well. If you prefer your lotus seed paste sweeter, feel free to add more sugar. The version I’m showing here is less sweet than any you could find commercially. In terms of mooncake, lotus seed paste is the lifeline! The hard work you put through makes you appreciate the work goes into making lotus seed paste. Making your own lotus seed paste are cheaper than store-bought plus they contain no artificial preservatives and coloring. It’ll be a good experience and yup it certainly was a good experience. Why? Why bother when we can easily get the mooncake filling from the shop? Then I realized it’s actually a good opportunity to learn how to make them. Then she continued “I want to make lotus seed paste from scratch too”. After all it’s not her first time making mooncake. If you would like to keep it for longer, you can store it in the freezer for up to a year.When my sister told me she wanted to make mooncake, I welcome her idea with open arms.Wait for the lotus seed paste to cool completely before transferring to a ziplock bag and placing it in the fridge.Do not use high heat when caramelising the sugar as it burns easily.You have to cook the paste long enough till it does not stick to the wok. ![]() To prevent the lotus paste from getting burnt, use the spatula to constantly stir it.Make sure the lotus paste thickens as much as possible while frying before adding the next ingredient.The large amount of peanut oil will give the paste a fragrant and savoury taste.You can find our detailed guide on caramelising sugar here. Constantly stir the paste while blending to prevent lumps.Blend the seeds when it is still hot to allow for easy blending.Just simply throw them into the pot of boiling water. ![]() ![]()
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