White Lotus Paste (For Mooncakes)

1. 1

   Place the seeds in a pot with plenty of water and bring it to a simmer over medium-low heat. Let the seeds cook for 1 1/2 to 2 hours, or until they are soft enough that you can mash them with a fork.

2. 2

   Drain the cooked seeds, then place them in a food processor with the sugar and a slight pinch of salt (if desired) and blend until smooth. (If you're using canned lotus seeds, skip straight to this step.) You may need to add 2 or 3 tablespoons of water in this step.

3. 3

   Next, pour the puree into a medium saucepan or skillet and cook over medium heat, stirring continuously, until much of the water has been cooked away and the puree has thickened to a consistency similar to hummus. At this point, if the puree isn't as smooth as you like, you can blend it again.

4. 4

   When your puree is the consistency of your liking, add the fat of your choice. Most any fat that is solid at room temperature (excluding butter) should work for this.

5. 5

   Stir the mixture until the fat is fully incorporated, then continue to cook over medium heat until the puree becomes glossy and forms a dough that sticks to the spoon in one mass, about 4 to 5 minutes. The consistency should be similar to soft cookie dough at this point. Remove from heat and chill until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.