Low Carb Keto “Lotus” Paste: Mooncakes & Pastries (Version 2) | 蓮蓉 | Nhân hạt sen (Edit recipe)

This recipe makes approximately 265g.

10 minutes

50 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	124
Fat:	12 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	35 g
Sodium:	1 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Keto Asian Flavours

Serves: 6

Ingredients

150 grams Pine Nuts, roasted
500 grams Water
100 grams Allulose, powdered, adjust to taste
25 grams Lard
1 Egg Yolk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a skillet on medium low heat and roast the pine nuts until slightly brown (about 1-2 minutes). Turn off the heat.
Using an InstantPot, add in the water and pine nuts. Pressure cook on high for 25 minutes, then do a quick release.
To a blender, add in the pine nuts and 2/3 cup of the liquid from the InstantPot. Blend for 1 minute to make a purée. Discard the rest of the liquid.
Preheat the same skillet on low heat. Pour the purée through a sieve and into the skillet, using a spatula to press the purée through.
Discard any tiny bits that did not pass through. Cook for 5 minutes to reduce the liquid, stirring continuously.
Adjust the heat to low and add in the powdered allulose. Cook until the purée has thickened for about 15-20 minutes. Add in the lard and mix well.
Turn off the heat and let cool. Add in the egg yolk (if using) by tempering. To temper, gradually add the purée in tsp increments to the egg yolk. Mix well.
Let cool completely and store in an airtight container. Refrigerate for later use.

Notes

If an InstantPot is not available, a pot and stove can be used instead. Cook on low heat for about 1 hour with the lid on. // If the paste is not firm enough, spread it on a baking sheet and bake it in the oven for 15 minutes at 300°F. Use a spatula to stir the paste every 5 minutes. // For easier handling, the paste must be made one day in advance and refrigerated. It will become thicker and darker after refrigeration.