Ingredients:
- 500g Red Lotus Seed
- 380g Sugar
- 300g Peanut Oil
- 2 tbs Maltose
- Pinch of salt
- 1 tbs alkaline water (for soaking of lotus seed)
Method:
1) Follow the above slides for preparation of lotus seed.
2) Cooking of the paste; brown 1 cup of sugar from the 380g sugar with some oil till caramelized.
3) Pour in blended lotus seed, oil (some, not all, as we will add gradually while cooking – about one third), salt and all the sugar. Cook over high heat until boil, than turn to low heat. Stir every now and than to avoid burning. When the oil gets lesser, gradually add in the remaining.
4) When all oil is blended with the paste, add in the maltose & fry until the paste no longer sticks to the wok and the paste is considered done.Dish up and cool.
Notes:
** You can add in a few stalks of Pandan Leave for additional fragrant. Add towards the end, but before the paste gets too thick.
** This recipe a reduced sugar and reduced oil version. Therefore paste will not be able to keep as long as standard recipe. Because sugar acts as a preservatives and oil will prevent the paste from getting mouldy.
** If paste is going to be used within a few days, it's best keep air tight in room temperature. If want to keep for longer period, than store in fridge. But that is not so ideal, because condensation in the fridge, might make the paste to produce water.
** Any further reduction of oil, may course the paste to become very dry. In fact, i find it slightly dry, so can increase the oil to about 350g.
Recipe source: Adapted from Aunty Yochana's Blog .
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