LOTUS SEED PASTE

Traditional Moobcake

are

usually stuffed with either

Lotus Seed Paste

or 

Red Bean Paste

Salted egg inside the cake represents the moon

so

you can either have it plain

or 

with salted egg yolk, 1, 2, 3, or even 4

It involves long hours of work

in order to get this paste ready

so many choose to buy from the baking store

moreover

you can choose sweet or less sweet

This is a recipe that I learnt long time ago

but 

have not posted

Finally I have the time 

to practice

and 

pen down to share with you if you are interested

Lotus Seed Paste

600g dried lotus seed, no skin type

400g corn oil

450g sugar

1) wash lotus seeds & pour boiling water to soak for 20min 

2) open the seeds & remove shoots

3) add enough water & boil in pressure cooker (bean function)

4) when cooled, blend or pulse until fine, add water if necessary

5) with medium heat, heat up 100g oil & 100g sugar in a kuali, until brown

6) add blended lotus seed & fry, make sure it does not stick to the bottom of the kuali

7) add oil & sugar alternately (about 100g each time) until all absorbed 

8) when paste leaves side of the kuali & form a lump, it is time to remove & let cool

9) the frying takes about an hour or more 

Note:

1) leave the filling to cool down for a day before using

2) do not put in the fridge if you want it to remain smooth for mooncake

3) can pour a layer of oil on top if you want to keep it longer up to 2 weeks