August 29, 2011

Cream Cheese Lotus Seed Paste

Recipe: Cream Cheese Lotus Seed Paste芝士莲蓉馅
Yield: 220g

Ingredients
  • 100g dried white lotus seeds
  • ½ cup + 2 TBSP water (liquid from boiling lotus seeds)
  • 55g sugar or to taste
  • ¼ to ½ tsp. instant chocolate mocha powder *optional
  • 1 TBSP vegetable oil
  • 150g Philadelphia cream cheese
Measurements: tsp. = teaspoon | TBSP = tablespoon
Preparation
  • 1. Split open dried lotus seeds.
  • 2. Flick out the cores, if any, with the point of a knife.
  • 3. Wash and rinse lotus seeds. Soak lotus seeds in hot water for 3 to 4 hours or in cold water for 6 to 8 hours, until double in volume.
  • 4. Put lotus seeds and saoking water in a stockpot and bring to a boil. Add water to cover lotus seeds if necessary. Reduce heat to low, cover wtih lid, and continue simmer lotus seeds for about 30 minutes until fork tender.
  • 5. Heat off. Fish out the lotus seeds and place in a bowl. Leave to cool slightly.
  • 6. Put the cooked lotus seeds in a plastic bag. Roll out with a rolling pin to mash the lotus seeds until fine and smooth. Put the mashed seeds into a large bowl, combine with ½ cup + 2 TBSP water (liquid from boiling lotus seeds).
  • 7. Strain the puree through a fine sieve into a bowl.
  • 8. Heat up a saucepan. Put lotus seed puree and sugar in the saucepan, stir fry until dry. Stir in vegetable oil
  • 9. Combine cream cheese with lotus seed paste in the saucepan.
  • 10. Add chocolate mocha powder and continue to stir fry until mixture dry again. Turn off the heat. Leave cream cheese lotus seed paste to cool completely.
  • 11. Cream cheese lotus seed paste is ready to use. Wrap any unused paste with cling wrap, put in an air tight container and store in refrigerator.
  • Notes
  • Alternatively, you can ignore step 6, puree the lotus seeds with ½ cup + 2 TBSP water in a blender until smooth.
  • Instant chocolate mocha powder helps to enhance the taste of this cream cheese lotus seed paste and give a taste like tiramisu cheese.
  • Store paste in refrigerator for up to a week.




  • No comments:

    Post a Comment