The purposes of this project were: (1) to study the formula of Thong Ek (Gold Foil-Decoration) from pure Lotus Seed Flour, (2) to develop the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour with Lotus Stamen, and (3) to find out the nutrition facts and do the pathogen test in Thong Ek (Gold Foil-Decoration) from both types (pure Lotus Seed Flour and with Lotus Stamen). By the sensory evaluation test- texture, color, taste and satisfaction from 50 participants (5 teachers, and 45 students in Pathumthani technical College), the result was at the highest level, and the result from Duncan’s New Multiple Range Test, DMRT. It showed the difference with statistical significance was at the 0.05 level (p≤0.05). Moreover, the nutrition facts test results from the Thong Ek (Gold Foil-Decoration) from pure Lotus Seed Flour and with Lotus Stamen found that the amount of energy, carbohydrate and carbon decreased with statistical significance at the 0.05 level (p≤0.05). However, the amount of protein decreased with no statistical significance at the 0.05 level (p>0.05). In part of antioxidant in both formula of Thong Ek, we found that the result of FRAP (umoles TE), DPPH (mg AA), and Polyphenol (mg eq GA) test increased with statistical significance at the 0.05 level (p≤0.05). The result of pathogen test from both formulas found the amount of Escherichia coli (E.Coli) less than 3 and none of Salmonella.