HOW TO MAKE LOTUS RECIPES

Steps:

• Pre-soak the dried lotus seeds for 6-8 hours and remove the cores if there is any.
• Transfer the soaked lotus seeds to a stewing pot, add water to cover and stew for around 1 to 2 hours until soft. Or place in high pressure cooker and cook a rice procedure.
• Transfer to blender and blend with 1/3 cup of water until really smooth. (Do not add too much water in this step, otherwise you will need quite long stir frying time in next step.)
• Transfer the mixture to a non-sticky pan; add vegetable oil by three batches. Each time after adding the oil, stir the paste until all oil is well absorbed.
• Stir in salt, sugar and maltose. Continue stir until the water is almost evaporated and the mixture can form a sticky paste texture.
• Transfer out and cool down. If you plan to use it later, remember to cover with plastic wrapper to prevent drying out.

Steps:

• Pre heat the oven to gas mark 6 and line a cupcake tray with cases
• Cream together the butter, sugar and biscoff spread in a bowl
• Break the egg and whisk into mixture
• Sieve in the flour and fold in until completely combined
• Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
• Once cooked remove from oven and leave to cool
• To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )