Prepare the lotus seeds by soaking in plenty of water for 3 hours to overnight. After soaking, the dried lotus seeds will have swollen to nearly double their size, remove all green bitter cores before cooking the seeds.
Put all seeds in a large saucepan and cover with plenty of water.
Cook for 1 to 2 hours, until soft, add water whilst cooking if it’s drying out.
Pulse cooked soft lotus seeds in food processor until smooth. You can sieve the puree for extra smooth paste before cooking the paste.
To cook the paste, heat 1 tbsp oil plus 1 tbsp of raw sugar in a frying pan until the caramelised. Add lotus paste and the rest of the sugar continue to cook over high heat until boiling. Turn heat down to medium and cook until the mixture thickened (about 15 mins).
Stir in oil gradually and mix into the paste, continuing to cook on medium to high heat, until mixture thickens further. Mixture should becomes a firm paste (about another 25 mins). When a spoonful of paste holds it shape well it means it is done. Transfer the lotus paste into a large container with no cover (to avoid any condensation).
Allow mixture to cool to room temperature, preferably overnight as it will develop a nicer deeper colour.
To store the paste, wrap in cling wrap and keep in airtight container for up to 2 weeks at room temperature or store in a fridge up to 1 month or store in a freezer up to 6 months.