This post has 2-firsts for me, first time making lotus paste and first time making this type of kueh. Although making the paste is easy, I won't say so for the kueh. Because I'm not used to handling this type of sticky dough, I sorta regretted when I first started. Not wanting to waste my efforts and ingredients, I persevered and finally completed them. If you ask me whether I will do it again, I will hesitate and that's because the kueh turns out good despite the 'daunting' experience for me.
Homemade lotus paste
(Recipe adapted from Amanda's blog)
200gm white lotus seeds
120gm sugar (reduced from 180gm, but I still find it too sweet for me)
1tbsp condensed milk
1 tbsp honey
A pinch of salt
1. Soak pumpkin seeds in hot water overnight. (I bought my lotus seeds which green centre already removed. If fresh lotus seeds, please remove green centre.)
2. Wash and drain lotus seeds. Cook lotus seed with water till soft and tender.
3. Blend the lotus seeds till smooth.
4. Heat up a wok/pan, melt half the sugar until it turns golden brown in color.
5. Pour in blended lotus seeds, remaining sugar, oil and salt.
6. Cook over medium flame, stirring all the time until the lotus seed paste thickens.
7. Stir in honey and condensed milk. Continue stirring till paste leaves the side of the wok/pan.
8. Cool before use.
Hakka Pumpkin Kueh (客家南瓜饼)
(Recipe adapted from 汗牛养生馆 - 家常点心 yields about 20 pieces)
150gm glutinuous flour
100gm wheat starch/ tim sum flour (澄面粉)
100gm sugar (reduced to 80gm)
100gm homemade lotus paste
1. Deskinned the pumpkin and slice the pumpkin into small pieces.
2. Steam for 10mins on high, and mashed.
3. Add sifted glutinuous flour, tim sum flour and sugar into the mashed pumkin to form pliable dough.
4. Steam dough for 10 mins. Remove and allow to cool.
5. Divide dough into 30g each. Flatten dough and wrap with lotus seed paste. Roll to form a ball and light flatten. (The dough is quite sticky to handle, dust some dim sum flour on working surface and hand.)
6. Add some oil into wok. Pan fried till golden and ready to be served.
I'm submitting my post to Aspiring Baker #12: Traditional Kueh hosted by Small Small Baker this month.