2 stalks screwpine leaves (pandan leaves), blend with a little water to extract pandan juice
2 grated coconuts, to obtain thick coconut milk
Place lotus seeds in a saucepot and cover with boiling water. Add alkaline water and cover. Steep for 20 minutes. Remove lotus seeds and rub off the skin. Drain and wash lotus seeds well in clean water.
Put cleaned lotus seeds again in enough water in a saucepot and bring to a boil; cook seeds until soft. Remove and blend into a fine puree in a food processor.
Pour half the groundnut oil in a nonstick wok, add half the sugar. Cook until the mixture turns a golden caramel. Add lotus seeds paste or puree. Stir continuously.
Add remaining oil and sugar until the paste thickens. Add pandan juice and coconut milk. Keep stirring as you cook until the paste has thickened and leaves the side of the wok. Take a tiny ball of paste and flatten out; if it does not feel sticky, the lotus seeds paste is ready. Remove the paste to a large mixing bowl and leave to cool completely.