This year i’m going to try making lotus seed paste using lard or fatty pig oil. 100% render from pig fats.
- 1kg of lotus seeds (Lin Chi in cantonese) (Choose those without middle part, half splits – middle part must be removed because it’ll taste bitter.
- 2 tbsp of alkaline water / air abu
- 666g white granulated sugar
- 250g lard
- 3 tbsp of maltose / mak ngah tong
- Pandan juice from 8-10 pandan leaves (Use pestle and mortar to extract juice)
- Rinse lotus seeds and boil it in a pot of water. Add alkaline water (Air Abu in Malay) and boil for 5 – 10 minutes.
- Remove seeds and place into cold water.
- Rub off skins and discard stems.
- Make sure you clean the black area too around the lotus seeds.
- After you’re done with cleaning the lotus seeds.
- Use a pressure cooker to boil lotus seeds until softened. Pour 1 cm water above your lotus seeds. (Do not use too much water or else you’ll going to cook for a long long time in the next step)
- Next step is to blend lotus seeds till smooth with a blender. (Blend when it’s hot to achieve very smooth paste)
- Now, get ready a wok, always cook using lowest fire to prevent burnt, pour 5 tbsp of course sugar / granulated sugar into a wok (Make sure your sugar is fresh bought) – It should melt if its’ fresh bought sugar. At first i use my own sugar in my cabinet, it crystallize into hardened cubes after i tried to melt it under low fire. No choice have to throw it away or it’ll spoil my paste.
- Below steps is non stop pushing upward motion using a wooden spatula using lowest fire.. there is NO resting or your sugar and paste will be burnt!!!
- Use a wooden spatula, and push in upward motion to avoid sugar burnt (If sugar burnt, you’ll have no choice but to start again this step).
- Stir till sugar become liquid then pour your half portion of blended lotus paste then remember push upward motion using spatula to avoid burnt.. no stopping.
- Then pour the rest of the sugar in.
- After a while, pour the rest of blended lotus paste in.
- Stir and stir till it’s start to dry up. (Make sure it’s dry up a bit if not when you pour lard in, it’ll develop small pops up)
- Add pandan juice.
- Then add your lard portion by portion ( I use my homemade lard from fatty pig meat). You can use groundnut oil but it won’t taste good..( I remember i use cooking oil last time it turns hard once refrigerated.. bad choice. Therefore using lard is way better than using cooking oil)
- (Add oil stir stir till combined, then after a while, add oil stir stir….)
- When your lotus paste starts to dry, add maltose and continue stir.
- You’re done when your paste stick to your wooden spatula without dropping.
- Dish up to cool well.
Note: Cooking paste till dry will require 45 mins to 1 to 2 hours depending whether your paste is liquid or dry.