White Lotus Paste Filling

Name: White Lotus Paste Filling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Lotus seed; 70g Kidney Beans (White); 270g Caster sugar; 135g Salad oil

by Qiaochu Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The color of the lotus seed paste filling is easily reminiscent of the scenery of the drizzle in the clear autumn. In the ten years of Tianbao, the great poet Du Fu arrived in Beijing from Shu alone. The autumn rain was so cold that he could not afford to be ill. He looked out the window thinking that old friends would come to see him Well, thinking about it this way, Leng Ji's heart also warmed a little. The feeling of lotus seed paste filling is like this.
Li Shangyin's poem is very delicate: leave the dry lotus to listen to the rain. Probably the lotus is withered, and the lotus seeds in the lotus can be harvested to make lotus paste filling. The light fragrance is refreshing, without too much sugar and oil, it seems that you can smell the fragrance of the lotus after the rain. Mid-Autumn Festival is approaching, I hope this lotus paste stuffing dish we presented can help you make delicious lotus paste stuffed mooncakes, and enjoy the warm fragrance of autumn during the cold rain.

Ingredients

White Lotus Paste Filling

1. Ingredients: 180 grams of cored lotus seeds, 70 grams of white kidney beans, 270 grams of caster sugar, 135 grams of salad oil

2. Production: First, the lotus seeds and white kidney beans are enlarged and soaked in a bowl for 4 hours.

3. The white kidney beans are soaked until the skin is wrinkled, and then the skin can be easily peeled off for use

4. After the lotus seeds are soaked softly, they peel off in half, and deliberately remove the core

5. Pour the peeled white kidney beans and cored lotus seeds together in a pot, open the lid and cook, about 40 minutes

6. Pour out the excess water in the pot, pour the boiled lotus seeds and kidney beans in a slightly larger sieve, and use a spoon to crush and filter out the puree

7. After filtering all into a muddy shape, let it cool until it is not hot

8. Pour one third of the oil into the pot, add in sugar and lotus seed and kidney bean paste, stir and fry constantly

9. Stir-fry until the mash becomes thick, then add the remaining oil in portions and continue to stir and fry.

10. Fry until the dough is somewhat dry and firm, then it can be used after cooling off the fire

Tips:
1. The cored lotus seeds bought on the market, although they are cored, still have cores in a small part, so after the soaking is soft, you must break the two halves to remove the cored ones.
2. White kidney beans can be omitted in the lotus seed paste filling. White kidney beans are added to neutralize the taste. This can be changed according to personal preference.
3. It’s best to have a cooking machine at home. You don’t need a sieve to sift out the mud, just use the cooking machine to make the mud.
4. The sweetness can be adjusted according to your own taste, add less sugar when it is sweet, and add more when it is weak
5. Dried cranberries can be added to the filling to increase the taste. Soak the dried cranberries in advance and chop them. Add them to the filling and mix well at the end.