Preparation of Golden Syrup:
600 gm granulated sugar
1/2 cup water
1 tbsp lime/lemon juice or citric acid
70 ml (2 ozs) water
Boil the sugar with 1/2 cup of water, lime/lemon juice till golden brown over a slow fire. Then add in 70 ml(2 ozs) water before turning off the fire
Preparation of Lotus Paste:
600 gm lotus seeds with skin and in halves
1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui)
500 gm sugar
2 cups of peanut oil
60 gm (2 ozs) toasted melon seeds(kua yan)
60 gm (2 ozs) toasted kernel of olive seeds(lam yan)
2 ozs maltose
2 heap dessert spoon wheat starch(tung mein fun) - add this to 1/2 cup of oil from the 3 cups
Boil 600 gm of lotus seeds with 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) for 10 minutes.(Test to see if skins can be removed easily).
Cool the lotus seeds and remove the skins and cores.
Using the pressure cooker, steam the lotus seeds for 15 - 20 minutes.
Put the lotus seeds in the food processor and blend till smooth and pour into a large microwable bowl.
Put 1 cup of oil and 150 gm of sugar in a cooking pan and cook till sugar is golden brown. (This must be under a low fire otherwise the sugar will get burnt)
When the sugar is golden brown, put in together with the blended lotus seeds and the rest of the sugar. Also add the maltose and another 1/2 cup of oil.
Cook on high for 10 minutes, stir, and continue cooking at 3 - 5 minutes, stir when time is up.
Cook until paste is nearly done, then add in the remaining 1/2 cup of oil which has the wheat starch. Continue to cook until done (The lotus paste is ready when it is thick and does not stick when tested).
Add in the melon seeds and kernels of olive seeds and let it cool before using.
Preparation of Red bean Paste:
600 gm red beans
700 gm sugar
2 cups peanut oil (1 cup of oil, add in a heaped tbsp of plain flour)
90 gm (3 ozs) plain flour
2 tbsp rose jam/sugar (optional)
Put red beans and enough of water to cover the beans in the pressure cooker, cook uncovered for 5 minutes and then drain.
Put back the drained beans and enough of water in the pressure cooker. Cover and cook on highest pressure for 30 minutes. Remove cover when there is no more pressure.
Take a container and fill 3/4 of it with water.
Place some cooked red beans in a sieve and place the sieve at the water surface of the container. Knead and sift the red beans.
The food of the red beans will separate from the bean coats/shells and sink to the bottom of the container. Discard the bean coats and continue this process till all the red beans have been mashed and sifted.
Place this watery bean food in a muslin cloth sack or tea cloth and squeese out the water. Continue this process till the water from all bean food has been squeezed out.
Put drained bean food, 1 cup oil, sugar in a large microwable bowl and microwave on high for 10 minutes, stir and continue to cook on high 5 minutes at a time until nearly done.
Add in the cup of oil that has the plain flour added in and continue to cook until ready. (time for cooking differs depending on how dry the bean food has been drained)
Add in the rose jam if using.
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