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Dessert · Season 13
Lotus Flower Pond
Linda Dalrymple
22 Jun 2021

6
Serves
6
Components
39
Ingredients
13
Season
Ingredients
Coconut and Lime Granita
1/2 cupcaster sugar
1/2 cupwater
400mlcoconut milk
1/3 cuplime juice
pinch salt
Vanilla Ice Cream
250gthickened cream
125gfull cream milk
3egg yolks
60gcaster sugar
1vanilla bean, split, seeds scraped
1 tspvanilla extract
Banana Puree
40gunsalted butter
3large overripe lady finger bananas, sliced diagonally, 1cm thick
30gcaster sugar
100mlcoconut milk
1 tbspvanilla bean paste
pinch salt
Peanut Salt Crumb
1/2 cupdesiccated coconut
1/2 cuproasted peanuts
70gpalm sugar, shaved
1/3 cupcaster sugar
1 tspsalt
Vanilla Lotus Flower Cookies
2 tbspblack sesame seeds
2 tbspwhite sesame seeds
1 cuprice flour
3/4 cup + 2 tbspcoconut milk
3/4 cupwater
1/2 cup + 1 1/2 tbspcaster sugar
1/2 cuptapioca flour
1/4 cupplain flour
2 tspvanilla bean paste
2 tspvanilla essence
pinch salt
vegetable or canola oil, for frying
Palm Sugar Caramel
1/2 cupcaster sugar
1/2 cuppalm sugar, shaved
1/3 cupcoconut cream
1 tspvanilla bean paste
pinch salt
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Linda Dalrymple, Season 13. Originally published by Network 10 on 22 Jun 2021.
Original on 10 Play ↗