Lotus Seed Puree (蓮蓉)

Lotus seeds are extensively used in making Chinese desserts or fillings in steamed buns. As the mid-autumn festival is coming around the corner, I’m going to prepare a large batch of lotus seed puree, over 1 kg, and make some traditional mooncakes for my family and friends.

My mother-in-law used to make lotus seed puree in a traditional way many years ago. She had to press hard and mash the cooked lotus seeds into a smooth paste with a wok spatula. It nearly took her half a day to make a small batch every time. Making lotus seed puree at home is quite tedious, yet showing a great love for the family in action.

Here’s a good news for those who have modern kitchen utensils. Armed with a food processor, you could make some with ease and skip the most tedious part. Needless to say, you could use store-bought, canned lotus seed puree. Wait, believe me, there’s nothing better than the homemade. The freshly made puree smells so fragrant, with the right amount of sweetness perfectly suits to my family’s taste. Best of all, all the ingredients used are natural.

Lotus Seed Puree (Printable recipe)
By Christine's Recipes
Prep time: 3 hrs（Soak lotus seeds） 
Cook time: 90 mins
Yield: about 1.2 kg

Ingredients:

• 400 gm lotus seeds
• 200 gm sugar
• 200 ml vegetable oil

Make sure to remove the bitter tasting germ insdie the seeds if you find any.

Method:

• Rinse the lotus seeds and soak for at least 3 hours, or overnight. Remove the germs/cores inside the seeds if any, as they taste bitter.
• Use a large pot, add lotus seeds and water to cover and cook on medium-high heat. Bring it to boil. Reduce heat and simmer until tender. Drain out the lotus seeds with a slotted spoon. Transfer into a food processor and grind into a smooth paste. Pass through a fine sieve if you want the finest texture.
• Use a non-stick frying pan, combine the lotus seeds and sugar. Cook over medium heat, until the sugar dissolves completely. Add in 1/3 of the oil at a time, combine well until the oil is incorporated well between adds. Stir constantly and cook until the lotus puree is thickened. Remove from the heat. Let cool completely. It’s ready to use. The puree can be stored in an air-tight container and keep in fridge up for 2 to 3 weeks, or stored in the freezer for longer time.

Notes: 

• The amount of water to cook the lotus seeds depends on the size of your pot and the power of your stove. If the water dries up before the lotus seeds become tender, add more boiling water and continue to cook until done. If some water is left, you might save it for grinding the lotus puree. 
• It’s better to add a bit of water along the way of grinding the lotus seeds. Beware that the more water you add, the longer you cook the puree.