Filling: Lotus seed paste
8 or 10-oz package of dried lotus seeds
3/4 C light brown sugar
1/2 C sugar
1/2 C water
4-6 T vegetable oil
Dough for bun:
1.5 to 1.75 C warm water
1/4 – 1/2 C sugar
1 T yeast
4 C all purpose flour (My coach suggests White Lily brand)
2-3 t baking powder
1/2 – 1 t salt
2 T oil
Dough for leaves:
1/2 C flour
2.5 – 3 T water
3 drops of green food coloring
Coloring for the finished buns:
1 drop of red food coloring in 2 T of water
Directions for filling:
Soak lotus seeds in hot water, at least 4 hours.
Drain, open the seeds and remove the little sprouts inside.
Cover seeds with water in a small pot and bring to a boil. Simmer for 1 hour or until seeds are fork tender.
Drain and puree in food processor.
Place sugars and water in a frying pan and heat till the sugars are dissolved.
Add puree and stir fry on low-med till dry.
Add veg oil, then puree till very smooth.
Allow to cool in refrigerator to firm up the paste. May refrigerate for a few days before use or may freeze.
Directions for dough for bun:
In a bowl, dissolve the sugar in the warm water, then add the yeast.
Let the liquid stand for at least 10 min or until the yeast becomes foamy and floats to the top.
Sift the flour into a large mixing bowl.
Add the baking powder, salt and mix well.
Add the oil and the yeast mixture and mix. If too wet to handle add some flour. If too dry add more water.
Knead until smooth and elastic. Should be a soft dough.
Place dough in a large bowl and cover with plastic wrap.
Place in a warm place and let rise to 3 times the bulk (1-2 hours).
Directions for making the leaves:
Mix ingredients and knead slightly to form a soft dough.
Roll dough into a thin sheet.
Cut out 32 – 48 leaf shaped pieces.
Using a small paring knife, make indentations on each piece to look like the veins of a leaf.
To assemble the buns:
Cut up 16 -24 2×2″ square pieces of thin white paper.
Punch down the dough, knead till smooth ball.
Divide dough into 2 portions and shape each into a log.
Depending on the size of the buns you desire, cut each log into 8 or 12 pieces
(total 16 – 24 buns)
Shape 2 T of lotus paste into a ball or an egg shape. Make 16 – 24 such balls.
Flatten each piece of dough into a thin circle, put filling in the middle and wrap and enclose the filling.
Shape the dough to look like a peach with one pointed end.
Moisten the backs of 2 leaves with water and attach to the lower round end of the peach.
Sit each peach on a square of paper.
With the back of a knife, make a vertical indentation on the front of the peach starting from between the leaves.
Let the peaches stand for 10-30 mins.
Steam for 12 mins, remove and place on serving platter. (You can also make the indentations at this point, as you remove the buns from the steamer).
After buns have cooled slightly, dip your index finger into the red diluted food coloring and paint parts of the buns to look like peaches.