Don't want to use store-bought mooncake filling or can't find it at your local Asian supermarket? Here's how you can make your own lotus paste mooncake filling from scratch!
Once you have this lotus paste made, you can proceed to my full mooncake recipe here.
What are the benefits of making mooncake filling from scratch?
Mama Smelly is back to show us how to make lotus paste mooncake filling… from scratch! Before the Mid-Autumn Festival, I shared a mooncake recipe that used all store-bought ingredients (to make it as simple as possible).
However, my mom actually likes making the lotus paste filling from scratch because she can control the sweetness, and there aren’t any added filler ingredients or preservatives. It’s also a good option if you worry about peanut allergies, since store-bought versions typically use peanut oil.
How do I make red lotus paste?
This recipe uses white granulated sugar to make white lotus paste, but you can substitute brown sugar to achieve the more popular, darker red lotus paste filling.
Mooncake Filling: White Lotus Paste
- 150 grams dried lotus seed
- 120 grams white granulated sugar for red lotus paste, use brown sugar
- 80 grams vegetable oil or peanut oil
- ½ teaspoon salt
Preparing the lotus seeds
- Soak the dried lotus seed for a few hours or overnight. The longer you soak, the less time it needs to boil in step 3.150 grams dried lotus seed
- Split the lotus seed and remove any sprouts (these are bitter).
Making the lotus paste
- In a pot, add the lotus seeds and fill the pot with enough water to cover the lotus seeds about an inch. Bring the pot up to a boil, then lower down and simmer for 45 min to 1 hour or until softened and breaks apart easily if pressed with a fork.
- Let cool for a few minutes, then pour the lotus seeds and water into a blender. Blend until texture is smooth, ideally with no visible particles. If the blender is having trouble blending because it’s too thick, add a bit of water.
- Once you have a smooth paste, transfer it to a nonstick pan on medium heat. Add the oil in 3 batches, making sure each batch is incorporated well before adding the next.80 grams vegetable oil
- Add the salt and sugar and mix well. Keep cooking the paste, stirring and folding continuously until most of the water has evaporated (this should take about 30-45 min). The end result should be a smooth, thick paste that stays stuck together. If it starts cracking or looks dry, add some water gradually.½ teaspoon salt, 120 grams white granulated sugar
- Remove from heat and let cool. If not using immediately, cover with plastic wrap to prevent drying.