Homemade Lotus Seed Paste Recipe (Lian Rong) 自制莲蓉食谱 (月饼馅料) Mooncake Making | Huang Kitchen 

No, the filling for steam bun is more liquid. This is for making mooncakes and the paste is thicker.

Not sure, maybe you can try honey. It makes the lotus paste texture smooth and easy to shape and work with.

Thankyou!

You certainly can as it also shorten the time needed as you do not need to remove the skin.

No need to add alkaline water but you still need to boil to soften the lotus seed

Usually I keep for at most 2 weeks in chiller. For freezer, never tried before but perhaps 1 month or so. Remember to leave to room temperature before use.

Put in an airtight plastic and refrigerate or freeze in small portions.

If oil appears, it means the paste is overcooked and is dry. Put back onto the pan, add some boiling water and continue to cook again over low heat.

Not sure what you can use to substitute alkaline water. It gives the mooncake a nice brown colour after baking and a fluffy tender texture. Without it, the mooncake can still be made but will not have the appealing brown color and texture. Anyway, alkaline water is easily available in most Asian grocery stores.

@@Huangkitchen thank you for the reply :)

If you want less sweet you can cut down a little of the sugar. You can adjust the size of your mooncakes to suit the 309g paste.

I mean the 300g lotus paste. 1 mooncake you can use 30g of lotus paste.

Yes, you can.

@@Huangkitchen Thank you for your reply.

You are most welcome.

You need to caramelized the sugar first to get a golden brown colour before adding the blended lotus paste.

This is how chinese mooncakes filling are made all over the years. Try to understand ppl's culture before you mocking someone else's recipe.

Free to comment what you like. Your comment shows your level of ignorance.