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Homemade mooncakes cannot be separated from the oven, and converting syrup into syrup is also difficult for some friends who don’t cook often. I have made a yam and pineapple version before, which is a no-bake type, but the taste is too simple, so today I made this coffee lotus seed paste version. No oven, no inverting syrup, super simple to make. And in terms of taste, it is a particularly layered mooncake. The sweetness of lotus seed and the fragrance of coffee are perfectly combined, giving it an endless aftertaste. Moreover, the red and white lotus seeds are mixed together, and the taste is also different. There are three levels and three flavors, and the mixture creates a romantic atmosphere. Using it to make afternoon tea is a pleasant little treat.
