First, the dried seeds are stewed in water until soft prior to being mashed into a fine paste.

The paste is then watered down to a thin slurry and passed through a sieve and into cheesecloth, with which it is squeezed dry.

[citation needed] The lotus paste used by most Chinese cooks requires further preparation by dry cooking the sweetened paste over heat with caramelized sugar and vegetable oil.

This produces a lotus paste that is tan in colour with a satiny sheen.

[1] Lotus paste is used in Chinese cuisine as a filling for mooncake, baozi, and other sweet pastries.