Steamed Hunan Lotus Seeds
Prepared by layering processed lotus seeds with glutinous rice and red bean paste filling, then steaming until sweet and tender.
Ingredients
Xiang lotus seeds (lotus seeds, peeled, cored, steamed to 60% tender)
180g
glutinous rice
100g
red bean paste (stir-fried)
60g
lard (for greasing the bowl and mixing with rice)
appropriate amount
white sugar (for steaming lotus seeds and mixing with rice)
appropriate amount
osmanthus paste (for mixing with rice)
appropriate amount
rock sugar (sprinkled on top of lotus seeds)
appropriate amount
edible alkali (for peeling)
appropriate amount
Instructions
1
Prepare the lotus seeds
Soak dried lotus seeds in warm water briefly, then place them into boiling water with edible alkali added (the water volume only needs to cover the dried lotus seeds). Rub repeatedly to remove the red skin, then rinse with warm water several times to remove all alkali residue. Take out, cut off the sharp ends at both sides with a small knife, remove the lotus hearts, blanch in boiling water, then transfer to a bowl. Add a small amount of boiling water and white sugar, steam until 60% tender, take out and let cool for later use.
2
Shape and steam
Grease the inside of the steamer bowl with lard, arrange the lotus seeds (holes facing down) in the bowl from bottom to top until the bowl is full. Crush the rock sugar and sprinkle it on the lotus seeds. Add lard, white sugar, osmanthus paste and red bean paste to the glutinous rice, mix well. Take most of the mixture and spread it evenly on top of the lotus seeds. Place into a steamer (or steam over boiling water) for 1 hour, take out and invert onto a plate to serve.
