Glutinous Rice Stuffed Lotus Root
Stuff fresh lotus root with glutinous rice and cook until tender. Add alkali to turn the surface purple-black, then peel and slice. Serve dusted with fine white sugar.
Ingredients
Fresh lotus root middle section (washed)
to taste
Glutinous rice (rinsed and dried)
to taste
Alkali (added when cooking the lotus root)
a pinch
Fine white sugar (sprinkled on the surface when plating)
to taste
Instructions
1
Step 1
Take the middle section of fresh lotus root and wash it; cut off a thick slice from each end.
2
Step 2
Stuff the rinsed and dried glutinous rice into the holes of the lotus root. Once filled, close the two ends with the cut-off slices and secure them in place with bamboo skewers.
3
Step 3
Place into a pot of water, add a pinch of alkali, bring to a boil over high heat, and cook until the lotus root turns purplish-black and is fully done.
4
Step 4
While still hot, scrape off the lotus root skin in the original water pot. Remove, cut into thin slices, arrange on a plate, and sprinkle with an appropriate amount of fine white sugar. Serve.
