Lotus seed paste is made from dried lotus seeds and traditionally considered a luxurious ingredient for mooncakes – especially the traditional baked variety. In recent times, ready made lotus pastes are available from baking supplies stores with a variety of flavours such as chocolate, green tea, pu’er, coffee that use lotus paste as a base. During the mid-autumn season, mooncakes can cost up to $20 per piece, but it’s so easy, economical and healthier to use our Thermomix® make our own as we can adjust the flavours, sweetness to suit our tastebuds and use special ingredients if there are specific dietary concerns. Here’s our tried and tested Thermomix® recipe to make your own Lotus Paste. Try it! You’ll love it.

Lotus seed paste (Recipe courtesy of Ginny Chan)

  • 300g lotus seeds (skinless, stemless variety from most supermarkets in Singapore)
  • 250g peanut oil
  • 280g caster sugar
  • 300g water
  • 1 tbsp maltose
  • 1 tbsp alkaline water
  • Additional water for soaking and for boiling
  1. Boil water using kettle mode.
  2. Soak lotus seeds with alkaline water and water for 10min
  3. Rinse the lotus seeds and remove the stem inside the seeds
  4. Discard the liquid. Place the lotus seeds into the bowl. Blend for a few mins sp 1-8 with 300g of water until a very fine and smooth texture is achieved.
  5. Add sugar and 150g oil to cook 20min / 120 °C / speed 2.5
  6. Add 100g of oil and cook for another 20min /120°C /speed 2.5
  7. At the last 5min of cooking,  add the maltose and increase speed to speed 3
  8. Transfer to an airtight container to store in the fridge or freeze for later use


  1. This recipe uses dried white lotus seeds commonly found in Singaporean supermarkets. These seeds are already processed with skin removed and most stems removed
  2. After soaking with alkali, the seeds will be significantly softened, each seed should still be visually checked for stem removal
  3. Drain the seeds very dry and blend until a very smooth texture (see video below) prior to cooking
  4. Cook until the paste is waxy like in texture, glossy and there is no more residual white liquid/foam around the bowl
  5. Store in an air tight container with a cling over the paste to prevent moisture gathering and the paste hardening
  6. Store in the freeze for use later

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