Homemade Sweet Lotus Root Chips
very sweets
Yield
2 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 100 | grams |
lotus root
slices |
* |
| 50 | millilitres |
molasses
coconut |
*
|
| 250 | millilitres |
vegetable oil
|
*
|
| ¼ | teaspoon |
cinnamon
powder |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+2 | grams |
lotus root
slices |
* |
| 5E+1 | millilitres |
molasses
coconut |
*
|
| 2.5E+2 | millilitres |
vegetable oil
|
*
|
| 1.3 | ml |
cinnamon
powder |
|
| 5 | ml |
sugar
|
|
Directions
Wash and peel brown skin. Drain out water completely.[use a vegetable peeler or sharp knife.]
Cut thinly slice lotus root into about ⅛ 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 cup degrees (use a thermometer).
Then add the treacle/caramel mixture to the lotus root and mix well.
Serve and enjoy.
