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1
Rinse lotus seeds and soak in a large bowl of water until softened, at least 4 hours or overnight.
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2
Tear each seed in half and remove the small bitter sprout (technically the cotyledon) in the center.
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3
Place lotus seeds in a large pot and add enough water to completely cover. Bring to a boil over high heat, then lower heat and simmer, adding more water if necessary to keep seeds covered, until tender, about 1 hour.
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4
Reserve 1 cup of lotus-seed cooking water, then drain seeds.
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5
Transfer seeds to a food processor or blender, add a splash of reserved lotus-seed cooking water, and process to a smooth paste, adding more reserved cooking water if necessary. For a finer texture, pass lotus-seed paste through a fine sieve, though this step is optional.
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6
Add lotus-seed paste and oil to a nonstick skillet and heat over medium heat, stirring with a spatula or wooden spoon until oil is incorporated.
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7
Add 1/2 cup sugar and stir until incorporated. Taste, and if you want the paste more sweet, add remaining 1/4 cup sugar, 1 tablespoon at a time, until desired sweetness.
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8
Remove from heat and set aside. The lotus-seed paste can be made in advance and refrigerated for up to 3 days, or frozen for up to 6 months.
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9
In a large bowl, mix low-protein flour or all-purpose flour mixture with sugar, yeast, baking powder, and glutinous rice flour. Add water and stir until incorporated.
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10
Add cream and mix well until a loose, shaggy dough forms. Transfer dough to a work surface and knead until dough is smooth.
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11
Roll dough into a 1-inch-thick rope. Cut into 10 portions.
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12
Working 1 piece at a time, roll out dough pieces using a rolling pin, dowel, or glass bottle, to 3 -inch rounds.
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13
Set 1 scant tablespoon of lotus-seed paste in the middle of each dough round.
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14
Working 1 bun at a time, wrap dough around filling to fully enclose it.
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15
Set buns seam-side down on a lightly floured or parchment-lined plate or baking sheet.
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16
Pressing gently with a dough scraper or the back of a knife, create an indent on the top side of each bun.
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17
Cover buns with plastic wrap and let stand for 20 minutes.
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18
Line a steamer insert with parchment paper and set up for steaming.
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19
If using food coloring, brush top of each bun with food coloring using a pastry brush.
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20
Set buns in the prepared steamer, spacing them 1 1/2 inches apart.
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21
Steam buns until puffed and cooked through, about 15 minutes. Serve hot or at room temperature.
