If you're unfamiliar with the lotus seed mooncake, you're not alone. This traditional Chinese dessert is delicious and often made with a lotus seed paste. The paste is made from dried lotus seeds and is traditionally considered a deluxe ingredient. Here, we'll explore some of the most important aspects of this delicacy. Plus, learn how to make it. Here's a step-by-step guide to making the lotus seed mooncake.
The filling is the most delicious part of the mooncake. The white lotus seed paste is dense and sweet, much like red bean paste. This paste is commonly used in four different types of mooncake, each with a slightly different flavor. All of the ingredients are made in Hong Kong and the mooncakes are baked fresh in Los Angeles. Whether you buy a lotus seed mooncake or make your own, it's a great way to taste the original version.
The traditional lotus seed mooncake should be lightly golden in color and slightly flaky. When done, it's best to serve them warm or at room temperature. Lotus seed mooncake are traditionally prepared by soaking them overnight in water. Rinse them well and drain. Some seeds have sprouted on them, so remove them before soaking. Place the soaked seeds in a baking dish with two inches of water. Cook the seeds for 45 minutes to one hour.
If you're making a lotus seed mooncake for the first time, you might be wondering how to prepare the paste. First, prepare the ingredients. Then, grind the seeds. You can also mix the ingredients with a food processor or use a non-stick pan. Stir the mixture frequently with a flexible spatula. After about eight or ten minutes, the paste should be thick and firm and not stick to the pan.
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