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I always thought making lotus seed paste 莲蓉 means hours of preparation, that means soaking the lotus bulbs for hours, removing the green stems one by one, then stirring over the stove, and adding lots of maltose or sugar to make it sticky and rich.
This verison of lotus seed paste is a little different. It does not contain refined sugar, I used unrefined demerara brown sugar instead. So the texture is not as sticky as the usual paste, it’s natural sweet and aromatic. And instead of using raw lotus bulbs, I found these packs of fresh lotus bulbs pre-soaked, with the green stems already removed, from the NTUC Fair Price supermarket. It’s the same traditional taste you love, made lighter and a little more guilt-free for everyday treats. This refined sugar-free version comes together in just 30 minutes — smooth, fragrant, and naturally sweetened for a lighter indulgence.
What is Lotus Bulb
The lotus bulb, also known as the lotus seed, comes from the lotus flower — a plant deeply rooted in Asian culture. These seeds have a mild, nutty flavor and a delicate aroma once cooked. Rich in protein, antioxidants and anti-inflammatory properties, lotus seeds are often used in both sweet Asian dishes. When blended and cooked, you get this smooth delicious paste that is used to fill mooncakes, dumplings, and steamed buns.
How to Store Lotus Seed Paste
To keep lotus seed paste fresh, let it cool completely after cooking. Transfer the paste into an airtight container and store it in the fridge for up to one week. For longer storage, freeze it for up to three months. When ready to use, simply thaw it in the fridge overnight. As the paste is not sticky like those storebought ones, the texture is not sticky, so you might notice that the paste will not stick together especially after freezing. You just need to give it a gentle stir or if it’s too dry, briefly stir fry it in a non-stick pan with some vegetable oil to restore its smooth texture.
What Can You Make with Lotus Seed Paste
Lotus seed paste is commonly used as a filling for snow skin or traditional mooncakes, bao (Chinese buns), or pastries.
Also check out these other easy to make paste fillings, I mean, who doesn’t love variety!
- White Bean Paste (ShiroAn) 15-Minute Recipe
- Sweet Red Bean Paste in 30 minutes
- Mung Bean Paste Filling
- Chestnut Paste
- 2-Ingredient Peanut Paste Filling
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Homemade Lotus Seed Paste in 30 Minutes (Refined Sugar-Free) 白莲蓉馅
Detailed Step-by-Step Video
Ingredients
- 500 g fresh lotus bulbs
- 4-8 tbsp demerara unrefined sugar
- 6 tbsp vegetable oil
- 250 ml water
Instructions
- Wash 500 g fresh lotus bulbs thoroughly.Note: I bought ready-to-use, already-soaked lotus bulbs.
- Remove the green sprout inside the lotus bulbs.
- Blend the lotus bulbs with water into a smooth puree. Note: If it's too dry, add more water to blend.
- Transfer the lotus bulb mixture onto a non-stick pan. Add 6 tbsp vegetable oil and 4-8 tbsp demerara unrefined sugar. Fry on medium-low heat.
- Once the mixture starts to bubble, reduce the heat to low heat and keep stirring. Do a taste test and adjust the sweetness by adding more demerara unrefined sugar if required. Once the mixture thickens and no longer stick to pan, remove from the heat. The process should take about 15 minutes.
- Let it cool completely, then store in an airtight container in the fridge.
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