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Chinese pie with lotus seed paste1/13/2024 ![]() ![]() Raw lotus seeds, ready to be de-seeded and cooked Although lotus seed desserts rarely appear outside of these cooking styles, their striking floral-nutty fragrance make them a particularly appealing ingredient. Broadly, however, lotus seed are most often used for sweet dishes. Occasionally, lotus seeds also appear in Indian cooking as a savory ingredient used like a legume. In Southeast East, lotus seed desserts, made either with paste, or whole seeds in syrups and puddings, are widely popular. ![]() This lotus seed paste fills both puffy white dim sum buns and dense, golden-brown moon cakes. In Chinese cooking, lotus seeds appear frequently in the form of a thick, sweetened paste. They grow from the lotus flower’s yellow circular center, maturing into a large green pod with a dozen or more seeds. Lotus seeds are, quite literally, the seeds from the head of a lotus flower pod. Lotus Seeds: What Are They, and Where to Find Them When made with a buttery, deeply browned crust, the pie has flavor and satisfying texture reminiscent of a moon cake. ![]() The approximate 1:1 ratio of lotus seed and filling in the pie forms a nice balance of texture, without overpowering the lotus seeds’ distinctive flavor. This rich layer pie has equal parts fudgy, thick lotus paste, and light, velvety pecan pie filling. This lotus seed pecan pie recipe features a thick layer of lotus seed paste at the bottom crust. Lotus seeds have an irresistible fragrance, merging the warmth of vanilla, cream, and cashews with a delicate floral scent. The bottom half of the filling is pure lotus paste, and the top is a silky, light pecan pie filling. ![]()
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