to be honest, i have yet to make "brown lotus paste". i always thought that lotus paste is considered white in colour... i don't know "han yu pin yin" (chinese spelling) well so i can't tell you the difference. sorry.

here is another recipe that i have not tried. not much difference though.

Lotus Paste

600g lotus seed
1 tsp alkaline water
600g sugar
1 tbsp maltose
400g groundnut oil
Method
COVER lotus seeds with boiling water and add alkaline water. Cover container for 20 minutes. Rub the skin off the lotus seeds, then drain and wash them in clean water.
Cover the seeds again with water and boil until soft. Blend seeds into a paste.

In a non-stick wok or saucepan, heat up 200g oil and 300g sugar and cook until mixture turns into the colour of golden caramel.

Pour in lotus paste and continue stirring. Add the remaining oil and sugar. Cook until the paste thickens and doesn't stick to the sides of the wok or pan. Add maltose and stir for a while.

To test if the paste is ready, scoop a little into your hand and flatten it. If it doesn't feel sticky, the paste is ready. Dish out the paste and leave to cool.