White Lotus Root Cake

• 1 Lotus root
• 100 grams Flour
• 1/2 tbsp Baking powder
• 50 ml Honey
• 2 tbsp Vegetable oil
• 100 ml Soy milk

1. Put the flour and baking powder in a plastic bag, close it up with plenty of air in the bag, and shake to mix.
2. This way you don't need to sift it.
3. Grate the lotus root: use your fingers to remove the thin membranes in the holes of the root.
4. Preheat the oven to 180C.
5. Combine the grated lotus root, honey, vegetable oil and soy milk.
6. Mix the flour combination from step 1 to the mixture from Step 3.
7. It's hard to tell from the photo, but it's easier to cut a corner of the bag and add the contents to the bowl rather than opening the bag up.
8. Pour the batter into a lined cake pan.
9. In the photo, I used a cake pan made with newspaper.
10. If you're using a pound cake tin or a milk carton, the ingredient amounts listed above are fine!
11. Bake for about 20 minutes in a preheated 180C oven.
12. If a skewer stuck into the middle comes out clean, it's done.
13. If you want the cake to have a whiter surface, bake covered with a piece of aluminum foil.
14. If you're topping the cake with lotus root chips: microwave thinly sliced lotus root for 25 minutes.
15. If they're not crispy enough, heat on a grill (or similar).

lotus root, flour, baking powder, honey, vegetable oil, milk

Taken from cookpad.com/us/recipes/167866-white-lotus-root-cake (may not work)