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Lotus seed paste6/5/2023 Split open all of the seeds, removing any sprouts that may remain. Allow them to soak until they easily split open when you press them at the split (usually 2-4 hours). Soak the lotus seeds in a bowl with a plenty of lukewarm water. To avoid affecting the taste or appearance of the paste, remove all sprouts. While lotus seeds are sold mechanically de-sprouted ( a cool mechanical process in itself), a handful of sprouts typically evade removal. Silicone spatula (optional, but helpful).Pressure cooker (if unavailable, instead use a pot for boiling the seeds).2 tablespoons cornstarch, mixed thoroughly with 2 tablespoons water.1 cup of water reserved from cooked lotus seeds.20 g peanut oil (optional, used to amplify the nutty aroma of the lotus seeds).55 g vegetable oil, or other neutral flavored oil.5 oz dried lotus seeds (available at Chinese or general Asian grocery stores).The recipe below has a few modifications: I reduced the soaking time, increased the amount of sugar, and adding a small amount of toasty, fragrant peanut oil (optional, but delicious). I first made lotus seed paste using the wonderfully detailed, informative mooncake video from Souped Up Recipes. Finally, to prevent clumps from forming in the top filling layer, all heated ingredients (pecans, butter) must cool thoroughly before mixing. To achieve a distinct ribbon of fudgy lotus paste and soft vanilla filling, the lotus paste should be cooked until thick and slightly crumbly. To avoid hard or chewy pecans, you roast them briefly on a baking sheet before adding to the pie mix. On the surface, the pecans have a soft-yielding crunch. Since the pie has a lot of moisture, achieving this requires pre-baking the crust (a process called “blind baking”). The buttery, salty crust is very crisp, and has a little lamination going on to produce flakey layers. Key Points for Making Lotus Seed Pieįor this lotus seed pie, a lot of the appeal lies in the contrasting textures. It keeps well when covered and refrigerated. If you decide to make homemade paste, consider making it a day ahead. It fills the kitchen with a delightful fragrance. While a little time consuming to cook, the process itself is easy and enjoyable. Because my local market does not stock the paste, I make it homemade from dried lotus seeds. You can use them in this recipe – just taste and adjust the sweetness or thickness if needed. In addition, the amount of lotus seed, sugar, oil, and added flavors in these pastes can vary. The pre-made paste usually has a darker brown color than homemade lotus seed paste. In Chinese and general Asian grocers, it usually appears in a soft plastic packet, or sometimes a can. Lotus seed paste is available pre-prepared. Raw lotus seeds, ready to be de-seeded and cooked Although lotus seed desserts rarely appear outside of these cooking styles, their striking floral-nutty fragrance make them a particularly appealing ingredient. Broadly, however, lotus seed are most often used for sweet dishes. Occasionally, lotus seeds also appear in Indian cooking as a savory ingredient used like a legume. In Southeast East, lotus seed desserts, made either with paste, or whole seeds in syrups and puddings, are widely popular. This lotus seed paste fills both puffy white dim sum buns and dense, golden-brown moon cakes. In Chinese cooking, lotus seeds appear frequently in the form of a thick, sweetened paste. They grow from the lotus flower’s yellow circular center, maturing into a large green pod with a dozen or more seeds. Lotus seeds are, quite literally, the seeds from the head of a lotus flower pod. Lotus Seeds: What Are They, and Where to Find Them When made with a buttery, deeply browned crust, the pie has flavor and satisfying texture reminiscent of a moon cake. The approximate 1:1 ratio of lotus seed and filling in the pie forms a nice balance of texture, without overpowering the lotus seeds’ distinctive flavor. This rich layer pie has equal parts fudgy, thick lotus paste, and light, velvety pecan pie filling. This lotus seed pecan pie recipe features a thick layer of lotus seed paste at the bottom crust. Lotus seeds have an irresistible fragrance, merging the warmth of vanilla, cream, and cashews with a delicate floral scent. The bottom half of the filling is pure lotus paste, and the top is a silky, light pecan pie filling.
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