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1⅔ cups powdered sugar (aka icing sugar or confectioner’s sugar) Using a butter knife, gently split the lotus seeds in half through the top opening. Remove and discard the green center. Wash and soak them overnight. The next day, wash and drain the lotus seeds.
Lotus Mooncakes Part I: The Syrup 1 ½ pound granulated sugar (1 cup plus 2 tablespoons) 2 ½ cup water 3 Juice of ½ a lemon More …
Lotus Biscoff Cakes have become a popular treat from local coffee shops and bake sales. With the availability of Biscoff Cake and biscuits with also the spreads to use at home – the lotus biscoff cake has become one of my favourites to bake. Not only is it super easy as a recipe but it has that ‘showstopper’ appeal when you decorate it.
Start by soaking the dried lotus seeds in warm water for 1 hour. Next, boil the lotus seeds over medium heat for another hour. When the lotus seeds are done boiling, drain and grind them into a smooth paste in a blender, adding a little water if necessary. Heat 2 1/2 tablespoons of oil in a non-stick pan over high heat.
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