Lotus Paste

Directions

• Soak dried lotus seeds overnight in water.
• The next day, drain the lotus seeds. Check and remove the green buds in the middle of the lotus seeds. Add them to a sauce pan with fresh water that just covers the lotus seeds. Simmer for 2 hours.
• Once done simmering, blend the lotus seeds and water until it is a smooth texture. Pour the lotus seed puree through a fine mesh sieve into a saute pan.
• Over medium heat, reduce the lotus mixture until it is 2/3 the original amount until it is as thick as a very thick soup. Add the peanut oil 1 tbsp at a time and stir after each tbsp is added. Make sure to stir consistently so an even amount of moisture evaporates from the lotus paste.
• Next, add the salt, sugar, and honey. Stir and flip the mixture constantly until it becomes a paste. The paste should be done once it starts to pull away from the pan and hold its shape. Set aside to cool in the fridge for at least an hour.