The making of lotus paste with love

I love figuring out how pastry, or rather how comfort food is done. It is an enjoyment and fulfilled my curiosity how these comes about. In the process, I am amazed how much ingredients is used to make them. I usually source the recipes from blogs and recipe books. Some that I did passed with flying colours, some are just not up to the mark. (Most probably due to the modification I made)

The latest craze I have is to make snow skin mooncake since I do not have oven. Well, my first attempt actually failed. My snowskin is too oily and very much like a melted playdough. I substituted shortening with butter and probably in the wrong proportion too. Later, I got to know butter has a lower melting point that shortening and hence, it is not quite possible for it to maintain solid form in the room temperature. However, I did read from one blogger who actually did succeed making them using olive oil. (This is also liquid in room temperature ) So, that sets me thinking hard. I will try out again this weekend.

Well, wonder why lotus paste is expensive? It's hard work! I won't say my lotus paste taste wonderfully nice but it has the basic taste of it.