There are three reasons why lotus root starch cannot be made into a paste. The first is because the lotus root starch has expired; the second is because the cold water was not fully stirred evenly in the first step; the third is because the temperature was not above 95 degrees when adding boiling water. The above three reasons may lead to unsatisfactory brewing effect of lotus root powder.

The specific steps for making lotus root starch are as follows:

1. Prepare a clean empty bowl, a bag of lotus root starch, boiling water, cold water and a spoon.

2. Pour the lotus root starch into the bowl, and add a little cold water at the same time, just enough to cover the lotus root starch.

3. Use a spoon to stir in a bowl. Pay attention to thoroughly stir the lotus root starch and cold water until there are no lumps.

4. Pour boiling water into the bowl and stir with a spoon while pouring the water. Pay attention to stirring in one direction clockwise or counterclockwise until the mixture is evenly mixed.

5. You can control the amount of boiling water by yourself. If you want it to be thicker, you can add less water. The lotus root starch is in a crystal clear state and is ready for consumption.