Creamy Classic Lotus Sesame Balls

BUCHI LOTUS CREAM

**PLEASE KEEP FROZEN UNTIL READY TO COOK** 

Deep Fry

• Pre-heat oil to 170°C.
• Place frozen buchi lotus in oil for 5 -7 minutes or until golden brown.
• Drain on paper towels.

Remember that you have to use the right heat when deep frying the buchi! When you fry them over high heat, there’s a chance that the dough might break down and disintegrate. Cooking in low - medium heat will result in a much better consistency.

**Cook all Buchi Lotus Cream to an internal temperature of  78°C **

Enjoy immediately!