Wash and peel brown skin.Drain out water completely.[use a vegetable peeler or sharp knife.]
Cut thinly slice lotus root into about 1/8 inch segments.
Heat oil, deep fry the slices until they are crispy.
Remove slices and cool.
Then in a thick-bottomed pan, add coconut treacle (treacle is a coconut liquid, it’s brown in color and similar to molasses), sugar and cinnamon powder, bring to boil up to 100 C degrees (use a thermometer).
Then add the treacle/caramel mixture to the lotus root and mix well.
Serve and enjoy.
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First published: 2010-10-29 last updated: 2013-11-28
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