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Lotus seed paste
莲蓉
Also called lotus paste, lin yung, lianrong, white lotus seed paste
A smooth, dense, sweet paste made from dried lotus seeds cooked soft, puréed and cooked down with sugar and oil until it holds its shape. Pale gold to light brown, it is the classic filling for Cantonese mooncakes and steamed lotus buns.
Origin
Southern China. Hunan is known for its lotus seeds, and Guangzhou bakeries made the paste their signature mooncake filling in the late Qing dynasty. Most of it is now factory-made in Hong Kong, Guangdong and Malaysia and sold in tubs or vacuum packs.
Flavour
Sweet and mildly nutty, faintly floral, with a rich mouthfeel from the oil. Good paste tastes of lotus; poor paste tastes of sugar and starch.
How it is made
Dried lotus seeds are soaked, the bitter green germ is removed, and they are boiled soft, blended and stirred in a pan with sugar, oil and sometimes maltose until thick.
How to use it
Roll it into balls for mooncakes and buns, wrapping a salted egg yolk inside if you like. Chill it if it is too soft to handle. Read the label: some cheaper pastes are bulked out with white bean, and many are cooked with peanut oil.
Storage
Keep unopened packs as the label says, usually in a cool place for months. Once open, wrap tightly and refrigerate for up to two weeks, or freeze for three months.