![]() Amongst the store display of mooncakes, I saw some mooncakes that were labeled “less sugar”. There were gorgeous box sets of mooncakes and some were quite elaborate. Last week, I was shopping at my local T&T supermarket when I came across an amazing display of mooncakes. Mooncakes are usually eaten as small wedges with tea. They may also have a salted duck egg yolk inside. taro, matcha and nuts) but the most common ones are filled with white lotus seed or red bean paste. It’s also called the moon or mooncake festival because it takes place when the moon is the largest and the brightest and is also when traditional mooncakes are eaten. Cover and keep them in the refrigerator for up to 2 weeks.The mid-Autumn festival, which is the second biggest Chinese festival after Chinese New Year, also known as the moon festival just passed. REFRIGERATOR: Spread the paste on a plate to let it cools down completely. Let the paste cools down completely before using The end result will be a shiny and smooth pasteħ. When you get to this point, add the maltose and stir until it is all combined. The mixture will start to look shiny and no longer sticky. Continue to do this until you use up all the oil.Ħ. Add 1/3 of the oil and keep stirring until the oil is absorbed before adding the next 1/3. ![]() Add sugar and cook until the sugar melts.ĥ. You may add some of the cooking liquid, tablespoon by tablespoon to help you blend. Blend until it is of a muddy paste consistency. Pressure cook on high pressure for 20 minutes or boil on the stove for 1 hour or until softenedĤ. Proceed to cook either with a pressure cooker or boiling on the stove. Once they are soft, split open and remove the greenish core. Soak the lotus seeds in water for at least 4 hours or overnight.Ģ. Please note that all these substitute are much sweeter compared to maltose, so you may need to reduce the amount of sugar a little bit HOW TO MAKE LOTUS PASTE FROM SCRATCHġ. They are not exactly the same, but the closest you can get. If you can find either one, you can use honey, brown rice syrup, or corn syrup. You may not find maltose, but if you see rice malt syrup, that is the same thing with maltose. It gives that Peking duck and Chinese Char siu their nice glossy shine, and in this case, it gives the lotus paste a sticky and shiny texture Maltose can prevent crystallization and also helps to prolong shelf-life. Maltose is almost similar to brown rice syrup, but brown rice syrup only has 50 % maltose. It has a very neutral thick consistency, and not as sweet compared to honey or regular sugar. Maltose has been used a lot in Chinese pastries, sweets, cooking, and as medicine for a long time. Don’t be mistaken with Golden Syrup (invert sugar syrup). Maltose is made by fermenting rice and malt. ![]() It has been used for thousands of years since the Shang dynasty in China. You can easily find maltose at most Asian grocery store. Some people use brown sugar for a more “caramelized” look.Īny neutral-tasting cooking oil such as vegetable oil, canola oil, avocado oil, grapeseeds oil is perect It’s one thing less to do.įine white sugar/castor sugar is perfectly fine here. Get the peeled dried lotus seeds from any Asian store. I like to make my own lotus seed paste because it is way healthier, less sweet, and more wholesome. Sweet lotus paste is one of the popular fillings you will find in the Chinese mooncakes. I never really like store-bought traditional baked mooncakes because the filling is usually loaded with an insane amount of sugar, fats, preservatives, additives (that’s why they could last a year without refrigeration!!). ![]() The lotus paste is suitable as filling for mooncakes, other pastries, and steamed buns. Homemade white lotus seed paste is much wholesome, healthier, and less sweet compared to commercially prepared lotus seed paste that is cloyingly sweet. ![]()
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