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Sweet Fillings - Lotus Seed Paste

Updated: Jan 28, 2021

Lotus seed paste is mild and luxurious. It has a slightly smoother texture than red bean paste and is very light in color. It takes a bit of time to make but worth the effort.

Lotus Seed Paste

Suggested filling in moon cakes and sesame balls.

Ingredients (makes about 2 cups)

12 ounces dried lotus seeds (about 2 cups, purchase halved seeds if you can find them)

4 cups water

1 2/3 cups powdered sugar

1 1/4 cups peanut oil ( or vegetable or canola oil)


If your lotus seeds are whole, you'll have a bit of prep work first. Use a butter knife to gently split the lotus seeds in half. Discard the green center if you find one. Rinse, drain and soak overnight in enough water to cover by 2".

The next day, drain and rinse rehydrated seeds. In a medium saucepan, add the rehydrated seeds and 4 cups of water. Put enough water to cover seeds by at least 1".

Bring the mixture to a boil over medium high heat, then turn the heat down to simmer on low for about 30 minutes. The seeds are done once they’re soft, but still maintain their shape. Drain and cool completely.

Transfer seeds to the bowl of a food processor or blender. Puree until smooth. Do it in two batches if necessary. Transfer the puree to a non-stick, cast-iron or a thick-bottomed pot to avoid sticking. Turn heat on medium low and stir the puree constantly with a silicone spatula for about 30 minutes. After every 5 minutes, alternate adding the powdered sugar and oil in 3 batches. Begin with the sugar. Make sure each ingredient is well incorporated before adding the next. Make sure to scrape sides and bottom of pot periodically to prevent sticking and burning. The lotus paste is done when enough moisture has evaporated so it can hold its shape. It should not be dry and crumbly but soft and slightly firm.

Cool completely, and store in the refrigerator in an airtight container. It is easier to work with if you cool it overnight but it is ready to use right away.

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