Low Carb Keto “Lotus” Paste Version 1 | 蓮蓉 | Nhân hạt sen
Lotus paste is used in many Chinese pastries, desserts, and steamed bao buns. If you happen to have my keto steamed bao bun recipe, you can use this filling to fill it! This recipe makes approximately 255g.
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 92 |
| Fat: | 9 g |
| Carbohydrates: | 1 g |
| Protein: | 3 g |
| Cholesterol: | 35 g |
| Sodium: | 1 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 6
Ingredients
Process
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. Turn off the heat.
- Transfer the roasted pine nuts to a bowl and set aside.
- In a high speed blender, add in the water. Sprinkle in the gelatin powder and let sit for 5 minutes.
- Add in the roasted pine nuts and blend for 2 minutes until well blended.
- 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.
- Lower the heat and add in the powdered allulose and lard. Cook on low heat until the mixture has thickened for about 10 minutes.
- Turn off the heat and let cool. To prevent the egg yolk from curdling, temper it before adding it to the paste. 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
For easier handling, the paste must be made one day in advance and refrigerated.
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