Sweetened Red Bean Puree With Lotus Seeds & Lily Buds Recipe

Soak lotus seeds

Rinse 1 cup dried lotus seeds under cold water. Place in a bowl and cover with 2 cups warm water. Soak for 2–3 hours (or overnight in refrigerator) until plump and split centers (remove green cores if present to reduce bitterness). Drain and reserve.

Soak lily buds

Rinse 15 dried lily buds quickly under running water to remove dust. Place in a small bowl and cover with 1–2 cups warm water. Soak for 30–45 minutes until softened and expanded. Squeeze out excess water, trim any tough stems, and slice the buds lengthwise if very thick. Reserve soaking liquid.

Simmer lotus seeds with sugar

Transfer soaked lotus seeds to a small saucepan. Add 1 cup fresh water, 2 tablespoons light rock sugar (or caster sugar), and a pinch of salt. Bring to a simmer over medium-low heat and cook gently, uncovered, for 20–30 minutes until tender but not falling apart. If they begin to stick, add up to 1/4 cup water. When tender, set aside.

Rinse and soak beans (optional)

Rinse 1 cup adzuki beans thoroughly under cold water. For faster cooking and creamier texture, soak beans in cold water to cover by 2 inches for 2–4 hours or overnight. Drain just before cooking. If short on time, skip soaking but expect longer simmering.

Cook beans

Place drained beans in a medium saucepan with 6 cups fresh water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam from the surface during the first 5–10 minutes. Simmer, partially covered, for 45–60 minutes (soaked) or 60–90 minutes (unsoaked) until beans are very tender and break apart easily when pressed between fingers. Add water as needed to keep beans submerged.

Sweeten and mash

Once beans are very soft, turn heat to low and stir in 3 tablespoons granulated sugar, 1 tablespoon light brown sugar, and 1 teaspoon fine sea salt. Using a potato masher or an immersion blender, mash beans to desired texture: for a smooth paste, blend until silky; for a chunky puree, leave some whole beans. If mixture is too thick, add up to 1/2 cup hot water to loosen to a thick porridge consistency.

Reduce to desired consistency

Cook the sweetened puree over low heat, stirring frequently to prevent sticking, until it reaches a thick, spoonable consistency (5–10 minutes). Taste and adjust sweetness. Stir in 1 teaspoon neutral oil if using to give a glossy finish. Keep warm.

Combine components: Spoon portions of the warm red bean puree into serving bowls (about 1/2 to 3/4 cup each). Distribute the tender lotus seeds evenly among bowls (about 3–5 seeds per serving). Nest 3–4 softened lily buds on top of each bowl for texture and mild floral aroma.

Optional finishing: Drizzle about 1 teaspoon coconut milk or cream over each bowl and sprinkle a pinch of toasted sesame seeds. If the puree feels too thick, add 1–2 tablespoons warm water per bowl to loosen. Serve warm or at room temperature.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of water, stirring to recombine. Do not boil vigorously to preserve texture.