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1. I usually soak the red lotus seeds about 1 hour in advance.
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2. Take out the lotus heart. Even if you buy the cored red lotus seed, check it carefully, otherwise just one core can make your red lotus seed bitter.
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3. Pour the cleaned red lotus seeds into the pot, and add more than 1 cm of water to the red lotus seeds.
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4. Cook the red lotus seeds until they can be easily crushed with a fork.
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5. If there is water in the pot, pour the water out, leaving only the red lotus seeds. While hot, pour the white sugar, maltose, and peanut oil into the red lotus seeds and stir until the sugar melts.
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6. Beat the red lotus seeds finely with a wall breaker.
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7. Pour the lotus seed puree into a non-stick pan, be sure to use a non-stick pan. Heat on a low heat, and stir constantly while heating. This is the state of being fired for 8 minutes.
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8. This has been fried for 10 minutes. At this time, the lotus seed paste has already begun to be less sticky to the spatula.
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9. .Stir-fry until the lotus seed paste is held together, and the spatula is not sticky, as shown in the picture.
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10. The prepared red lotus paste is sealed with plastic wrap, and can be placed in the refrigerator after cooling to room temperature. The final product is about 680g.
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