Lotus rolls – lian rong su


Lotus rolls – lian rong su

The crust for these delicious lotus rolls is the same as the egg tart pastry. Serve these
warm to enjoy the most out of the crispy crust and smooth lotus paste.


Makes about 40 rolls
– Pastry (see page 99)
– Lotus paste 150 g (51/3 oz)
– Egg yolk 1, beaten
– White sesame seeds for garnishing
– Golden syrup or honey for glazing


Step 1: 
Prepare pastry by following Steps 1–4 on page 99.

Step 2: 
Preheat oven to 200˚C (400˚F).

Step 3: 
Place lotus paste near the bottom edge of the pastry dough and roll it up
into a long cylinder.

Step 4: 
Starting at one end of the roll and slicing at a 45-degree angle, cut the
roll into equal pieces.

Step 5: 
Brush each roll with egg yolk before baking for 10 minutes, until the
pastry turns golden brown.

Step 6: 
Meanwhile, fry sesame seeds until fragrant.

Step 7: 
Brush golden syrup or honey over baked lotus rolls and sprinkle over sesame seeds.

Step 8: 
Serve immediately.

Food: Lotus rolls

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